Instructions: In a 2-quart pan over medium heat, cook onion and garlic in butter until golden. Add tomatoes (break up with a spoon) and their liquid, basil, oregano, and pepper; heat to a simmer. Meanwhile, combine Cheddar and Parmesan cheeses with cornstarch.

Reduce heat to low and add cheese mixture, a handful at a time, stirring until cheese are melted and blended. Transfer to a fondue pot or chafing dish and keep warm over heat source.

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