Tomato Cheddar Rarebit

READY IN: 30mins
Recipe by JackieOhNo

From "A Fireside Supper", Good Food Magazine, January 1988. Serve with Whole-Wheat Biscuit Triangles.

Top Review by French Tart

A rarebit is a tasty supper dish that Malcolm and I love! I cut this back by half - to make a generous double portion each. I followed the recipe to the letter and was rewarded with a tangy, cheesy rarebit. I am not sure if I would use the tinned tomatoes again - I would maybe add sliced tomatoes on top or cook them and place them under the rarebit mixture. The pepper sauce was not needed with the beer and Worcestershire sauce - but that is JUST my opinion! We really liked this Jackie - thanks so much for posting a different rarebit recipe! Made for the culinary virtual tour of GB........merci encore! FT:-) PS: I served this on toasted Scottish Morning Rolls - Baps, my mum's recipe!

Ingredients Nutrition


  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.

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