1 clove crushed garlic or more to taste
1 tblspn oil
1 800g can of chopped peeled tomatoes in tomato paste
or 2 400g cans of Mutti cherry tomatoes (better flavour if you don't mind the skins!)
2 tblspn tomato paste
1 c sour cream - (I sometimes replace this with cream cheese, especially if the tomatoes are a little liquid)
250g grated bitey mature cheese (I use Mersey Valley Cheddar for the best flavour)
250g grated mozzarella
(This is a good recipe to use up any cheese scraps you may have in the fridge or whatever cheese you prefer - you just need about two cups grated).
Fresh chili or sambal oelek to taste (this recipe needs a bite, even it is just a little one)
Saute onion and garlic gently in the oil until transparent and cooked but not browned.
Add the chili and stir over the moderate heat for a minute or two to release the pungency.
Add the tomatoes and grated cheese, turning up the heat a bit and stir until the cheese melts and amalgamates with the tomatoes.
Check the consistency, it should be a soft spoonable mass. If too liquid you can adjust it by stirring through a dessertspoon or so of cornflour slaked in water and stirring over heat to cook the cornflour and thicken the mixture.
Finally stir through the sour cream or cream cheese until combined.
Always serve hot with corn chips, we prefer the cheese supreme Doritos to scoop.