Tomato Rarebit
Indulge in the savory richness of Tomato Rarebit, a delicious twist on the classic Welsh rarebit that combines creamy melted cheddar cheese with the bright, juicy flavor of ripe tomatoes. This easy recipe features thick slices of toasted sourdough bread layered with fresh tomato rounds and a velvety cheese sauce infused with Dijon mustard, hot sauce, and a hint of black pepper for a subtle kick. Perfect for a quick lunch or an effortless dinner, this dish is ready in just 25 minutes and boasts a golden-bubbly topping fresh from the broiler. Garnished with parsley for a touch of vibrancy, Tomato Rarebit is a flavorful comfort food that’s irresistible. Try this crowd-pleasing recipe today for a new spin on cheesy toast!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 medium Ripe tomatoes
- 2 tablespoons Butter
- 1 tablespoon All-purpose flour
- 0.5 cup Whole milk
- 1 cup Sharp cheddar cheese, grated
- 1 teaspoon Prepared mustard (such as Dijon)
- 1 teaspoon Hot sauce
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 4 slices Thick bread (such as sourdough or country loaf)
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat your broiler to high and prepare a baking sheet by lining it with parchment paper or lightly greasing it.
Cut the tomatoes into thick slices, about 1/4 inch, and set aside.
In a medium saucepan over medium heat, melt the butter. Stir in the flour and cook for 1 minute, whisking constantly, to create a smooth roux.
Gradually whisk in the milk and continue whisking until the mixture thickens slightly, about 2-3 minutes.
Reduce the heat to low and stir in the grated cheddar cheese, mustard, hot sauce, salt, and pepper. Continue stirring until the cheese has melted and the sauce is smooth. Remove from heat and set aside.
Lightly toast the bread slices under the broiler for 1-2 minutes on each side, or until golden brown.
Lay the bread slices on the prepared baking sheet. Top each slice with 2-3 tomato slices and then spoon the cheese sauce generously over the top, ensuring the tomatoes and bread are well covered.
Place the baking sheet under the broiler and cook for 2-3 minutes, or until the cheese sauce is bubbling and slightly golden in spots. Watch carefully to prevent burning.
Remove from the oven and let cool for 1-2 minutes. Garnish with freshly chopped parsley, if desired, and serve immediately.
Nutrition Facts
Calories |
1239 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.7 g | 87% | |
| Saturated Fat | 40.1 g | 200% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 2556 mg | 111% | |
| Total Carbohydrate | 113.7 g | 41% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 16.5 g | ||
| Protein | 51.5 g | 103% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 1030 mg | 79% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 1078 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
