Tomato Cheddar Rarebit

Name: Tomato Cheddar Rarebit
Ingredients: 1 tablespoon unsalted butter; 1/3 cup finely chopped onion; 1 cup canned plum tomatoes, drained; 1 (12 ounce) bottle beer; 1 lb sharp cheddar cheese, shredded; 2 tablespoons mild grainy mustard; 1/2 teaspoon Worcestershire sauce; 2 -3 drops hot red pepper sauce; fresh ground pepper; 2 tablespoons cornstarch; 2 tablespoons cold water

11 ingredients

3 steps

Ingredients

1 tablespoon unsalted butter
1/3 cup finely chopped onion
1 cup canned plum tomatoes, drained
1 (12 ounce) bottle beer
1 lb sharp cheddar cheese, shredded
2 tablespoons mild grainy mustard
1/2 teaspoon Worcestershire sauce
2 -3 drops hot red pepper sauce
fresh ground pepper
2 tablespoons cornstarch
2 tablespoons cold water

Directions

1

Melt butter in large heavy casserole or Dutch oven over medium heat. Add onion and cook 3 minutes. Stir in tomatoes and cook gently, breaking up tomatoes, about 5 minutes. Let stand until about 15 minutes before serving.
2

Add beer to tomato mixture and heat to simmering. Reduce heat to maintain slow simmer, then stir in cheese 1 handful at a time, adding next handful when first is almost completely melted. (Do not allow to boil.).
3

Stir in mustard, Worcestershire, pepper sauce, and ground pepper. Mix cornstarch and the cold water until completely smooth; add to rarebit and cook, stirring constantly, until slightly thickened, about 2 minutes. Spoon over Whole-Wheat Biscuit Triangles.