QiMeal
Tomato Rarebit
Tomato Rarebit · ready in 25 min · 4 servings · 380 kcal per serving · easy · 10 ingredients
A comforting, savory sauce of ripe tomatoes, sharp cheddar, and gentle spices, cooked until rich and velvety and spooned hot over crisp toast for a deeply satisfying bite.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Serves
- 4
- kcal
- 380
- Difficulty
- easy
Ingredients · 4 servings
- 400 gTomatoes
- 2 gBaking soda
- 45 gButter
- 25 gAll-purpose flour
- 300 gMilk
- 150 gCheddar cheese
- 100 gEggs
- 3 gDry mustard
- 1 gCayenne
- 6 gSalt
Equipment
stovetop, chef knife, cutting board, mixing bowl, saucepan, spoon, wooden spoon
Instructions
- Prep ingredients
Chop the tomatoes, crack and lightly beat the eggs, grate the Cheddar cheese, and set out a saucepan and wooden spoon. · 5 min
What to look for: bubbling slightly
- Mix tomatoes
Combine the chopped tomatoes with the baking soda in a bowl and stir until evenly mixed. · 2 min
What to look for: pale golden paste
- Make roux
Melt the butter in the saucepan over medium heat, add the flour, and stir constantly until a smooth paste forms. · 3 min
What to look for: pale and bubbling
- Add milk
Gradually pour the milk into the saucepan while stirring to create a thick, smooth sauce with no lumps. · 2 min
What to look for: thick and glossy
- Add fillings
Stir in the tomato mixture, Cheddar cheese, beaten eggs, dry mustard, cayenne, and salt until combined. · 3 min
What to look for: smooth and glossy
- Finish sauce
Cook gently over very low heat, stirring constantly, until the cheese melts and the mixture is smooth and unified. · 5 min
When it is done: Sauce is hot and thickened with no visible egg curds.
Nutrition (per serving)
| kcal | 380 |
|---|---|
| Protein | 17 g |
| Carbohydrates | 22 g |
| of which sugars | 8 g |
| Fat | 26 g |
| of which saturated | 15 g |
| Fibre | 3 g |
| Sodium | 720 mg |
Nutri-ScoreC
Allergens
Contains: milk, eggs, gluten, mustard
Storage and reheating
- Fridge: up to 2 days
- Freezer: not recommended
Ingredient substitutions
Tomatoes
- canned crushed tomatoes: Drain slightly to avoid excess liquid.
Butter
- margarine: Choose a high fat margarine for best results.
All-purpose flour
- gluten free flour blend: Whisk thoroughly to avoid lumps.
Milk
- evaporated milk: Thin slightly with water if very thick.
Cheddar cheese
- gruyere cheese: Melts smoothly with a slightly nuttier taste.
Eggs
- egg substitute: Use heat stable replacers intended for sauces.
