Tomato Cheddar Rarebit

This Tomato Cheddar Rarebit is a decadent twist on the classic Welsh rarebit, featuring a velvety cheese sauce infused with sweet roasted plum tomatoes, sharp cheddar, and a hint of beer. The combination of Worcestershire sauce, mustard, and a dash of hot pepper sauce adds depth and a subtle kick, balancing the richness of the butter and cheese. It&# 226;ÂÂs an ideal comfort food for chilly evenings, serving as a hearty main or a sophisticated appetizer. Spoon the warm mixture over toasted whole wheat bread or biscuit triangles for a satisfying, melt-in-your-mouth experience. Simple to prepare with pantry staples, this dish brings restaurant-quality flavor to your home kitchen without the fuss.

Cooking Method: Baking, Boiling, Stewing

Cuisine: Global

Courses: Side Dishes

Difficulty: Intermediate

Servings: 6

Calories: 23.3

Dietary: Vegetarian

Description

This Tomato Cheddar Rarebit is a decadent twist on the classic Welsh rarebit, featuring a velvety cheese sauce infused with sweet roasted plum tomatoes, sharp cheddar, and a hint of beer. The combination of Worcestershire sauce, mustard, and a dash of hot pepper sauce adds depth and a subtle kick, balancing the richness of the butter and cheese. It&# 226;ÂÂs an ideal comfort food for chilly evenings, serving as a hearty main or a sophisticated appetizer. Spoon the warm mixture over toasted whole wheat bread or biscuit triangles for a satisfying, melt-in-your-mouth experience. Simple to prepare with pantry staples, this dish brings restaurant-quality flavor to your home kitchen without the fuss.

Ingredients

1 tablespoon Butter
1/3 cup Finely chopped onion
1 cup Drained, canned plum

Directions

1
Melt butter in a large heavy casserole or Dutch oven over medium heat.
2
Add finely chopped onion and cook for 3 minutes until softened.
3
Stir in drained canned plum tomatoes, breaking them up with a spoon, and cook gently for about 5 minutes.
4
Let the tomato mixture stand for about 15 minutes to allow flavors to meld.
5
Add beer to the tomato mixture and heat until it begins to simmer.
6
Reduce heat to maintain a slow simmer.
7
Stir in shredded sharp cheddar cheese, one handful at a time, adding the next handful only when the previous one is almost completely melted. Do not allow the mixture to boil.
8
Stir in mild grainy mustard, Worcestershire sauce, hot red pepper sauce, and freshly ground black pepper to taste.
9
Mix cornstarch and cold water in a small bowl until completely smooth.
10
Add the cornstarch mixture to the rarebit and cook, stirring constantly, until slightly thickened, about 2 minutes.
11
Spoon the hot rarebit over whole wheat biscuit triangles or toasted bread.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 23.3kcal

% Daily Value *
Total Fat 2.0g4%
Saturated Fat 1.3g7%
Cholesterol 5.4mg2%
Sodium 16.6mg1%
Total Carbohydrate 1.2g1%
Dietary Fiber 0.2g1%
Sugars 0.6g
Protein 0.2g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Serve immediately while hot. The sauce will thicken as it cools.

For a lighter version, substitute part of the cheddar with a reduced-fat cheese, though the texture may be less creamy.

Ensure the cheese sauce does not boil, as this can cause the cheese to become grainy and separate.

You can use leftover roasted tomatoes or a high-quality tomato paste diluted with water if fresh/canned plum tomatoes are unavailable.

Whole wheat biscuit triangles make a sturdy base, but sourdough or rye toast also work well.

Keywords: cheddar, tomato, rarebit, cheese sauce, beer, vegetarian, comfort food, mustard, worcestershire, onion, toast, appetizer, easy, plum tomatoes, shredded cheese, cornstarch, simmer, rich, savory, home cooking

Read it online: https://www.chefs-mate.com/recipe/tomato-cheddar-rarebit/