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Tomato-Arugula fondue is best served with cold baby mozzarella balls or sliced french bread.  It yields 7 servings.  Prep time is 15 minutes.  Cook time is 20 minutes.

== Ingredients ==

* 3 cloves garlic crushed
* 3 tablespoons butter
* 1 and 1/2 cups (about 4-5) medium plum tomatoes seeded and diced 
* 3/4 cup tomato juice or vegetable broth 
* 1 tablespoon tomato paste 
* 1/2 teaspoon salt
* 1/2 teaspoon pepper 
* 1 and 1/2 cups (about 1 and 1/2 ounces) arugula, cleaned stems removed and leaves coarsely chopped 
* 1/4 cup (about 1 ounce) grated parmesan cheese 

== Steps ==

# In a medium-sized saucepan saute garlic in butter about 2 minutes
# Add tomatoes and cook 3 minutes
# Add tomato juice tomato paste salt and pepper
# Simmer 15 minutes
# Stir in arugula and parmesan cheese
# Transfer fondue to an enamel or ceramic fondue pot and keep warm over a fondue burner
# Serve immediately for dipping bite-size pieces of feta colby and baby mozzarella balls; breadsticks; and bite-size pieces of crusty bread