Ingredients
1 tbsp olive oil
1 onion, finely chopped
1 clove garlic, minced
2 teaspoons dried oregano, crushed
1 teaspoon ground pepper
2 14 ½ oz cans diced tomatoes
1 cup tomato puree
¼ cup chopped olives
Fresh vegetables and crusty bread

Directions
1. Heat the oil in a medium saucepan. Cook the onion, garlic, oregano and pepper until onion is soft. Add tomatoes and tomato puree.
2. Bring to a boil, reduce heat, summer, uncovered, until mixture has reduced by half and thickened.
3. Pour tomato mixture into processor bowl. Process until smooth.
4. Transfer to fondue pot, slowly bring to simmering point. Stir in olives. Serve with selected vegetable sticks and skewered crusty bread. Fondue may also be served in a bowl and passed around on a platter.