Servings: 4
Ingredients:
- 1 tablespoons oil grape seed
- 2 cloves garlic, pressed
- 1 green pepper, cut into chunks
- 1 can (796 ml / 28 oz) diced tomatoes
- 1 teaspoon sugar
- 1 teaspoon tamari or soy sauce
- 1 teaspoon umeboshi paste (salted plums) - optional
- 400 g mozzarella cheese, grated
- Baguette into small pieces
- Vegetables (broccoli, cauliflower, mushrooms, etc..)
Preparation:
1. In a fondue pot, combine the tomatoes (with juice), sugar, tamari and salted plums. Heat over medium heat.
2. Sauté a few minutes the garlic and green pepper in skillet.
3. Add peppers and garlic in the fondue pot.
4. Add the mozzarella and mix well.
Each guest dips pieces of bread and vegetables in the pot.
Leftovers? Keep the mixture in refrigerator and serve hot over rice for a next meal ...
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