As I mentioned before, the other day for dinner I made some meatballs in tomato sauce. The next day, I made another bag of meatballs in the leftover sauce. There wasn't enough sauce leftover to cover the meatballs as they were heating, so I added some water. I also added some butter and some parmesan cheese to the sauce, and cooked off the excess water until I had a nice saucy consistency. The next day, I added the leftover sauce/butter/cheese to some cans of Chef Boy-Ar-Dee I was making, along with more butter, more parmesan cheese, and just because I had it and thought it'd be tasty, I melted about six or eight slices of provolone cheese into the sauce.
So yesterday, I had all this sauce leftover (there's a lot of sauce in Chef Boy-Ar-Dee) and no more pasta or meatballs to put it on, so I just heated the sauce in the microwave and dunked slices of Italian bread into it.
Now, remember what's in this stuff at this point: A mixture of two kinds of tomato sauce, butter, parmesan cheese, and provolone cheese, left overnight to let the flavors meld and then heated. It was sticky and gooey and cheesey and I was dipping bread into it.
It wasn't until today that I realized that what I'd made was a fondue.
