Tomato Welsh Rarebit
Serves
| 2-4 |
Prep time
| 30 minutes |
Cook time
| 20 minutes |
Total time
| 50 minutes |
Allergy
|
Milk, Wheat
|
Dietary
|
Vegetarian
|
Meal type
|
Lunch, Main Dish
|
Misc
|
Child Friendly, Serve Hot
|
Website
|
A Hundred Years Ago
|
Ingredients
- 2 tablespoons butter
- 2 tablespoons flour
- 3/4 cups milk (whole, skim, or evaporated)
- 2 cups grated or diced cheese (Sharp Cheddar preferred)
- 1 cup tomato soup (or finely diced tomatoes)
- 1/2 teaspoon dry mustard
- 1/4 teaspoon paprika
- 4-6 medium slices bread
- 1 dash *worchestershire sauce (optional)
- 1/4 teaspoon *cayenne pepper (optional)
- 1 tablespoon *onion (finely diced- optional)
- 1/4 teaspoon *baking soda (optional-mixed in the tomato soup)
- 2 *eggs (optional)
- *fresh parsley (optional)
- 4 medium slices *bacon, cooked and crumbled (optional)
Directions
1.
|
Make white sauce (Bechamel) by melting butter, stirring in flour. Stir in milk over low heat until sauce starts to thicken. |
2.
|
If using soda in tomatoes, add the soda to the tomatoes. |
3.
|
Stir cheese into white sauce until it begins to melt. |
4.
|
Stir in tomatoes and seasonings, until cheese is melted smooth and the sauce is warm through. |
5.
|
Toast bread and cut in triangles. Place four triangles on each plate. |
6.
|
Pour sauce over toast. |
7.
|
Garnish with parsley or bacon if desired, or sprinkle with paprika. |
8.
|
OPTIONAL: If using eggs, after blending the cheese and tomatoes in the sauce, beat eggs, mix a few spoonsful of the hot sauce into the eggs and then mix the eggs into the sauce until well blended. |
Note
I am certain that mother would have used condensed tomato soup from Campbell's. I used an organic, low-salt tomato soup in a carton from Sprouts grocery store. When I make this recipe with my own twists, I will whirl fresh diced tomatoes or good quality canned diced tomatoes in the blender with a little cream.