Tomato Rarebit

 
Ever had a night when you are decidely lacking in inspiration, and time . . .  not to mention ingredients and yet you are starving?  I reckon we all have nights like that!  This recipe is perfect for those kinds of nights.  A bit old fashioned, yes.  A really old recipe, yes, undoubtedly.  Delicious, yes!  Its also quick and very easy to make.

I have long been a lover of tinned tomatoes.  I could just sit down and eat a tin with a spoon with only a piece of buttered white bread on the side.  This recipe speaks to that deep rooted love.  Simple ingredients put together magically to create something that is quite, quite tasty, and surprisingly hearty.

 
The original recipe called for finely chopped fresh tomatoes, two medium, and their juices.  I did not have any, and so I used the tinned tomatoes.  I am not overly fond of tomato skin in my food, so if that is you, and you are wanting to use fresh tomatoes, skin them first. You will thank me for that hint.

I am not sure what purpose the baking soda provides, so I left it in.  In the original recipe it was stirred into the chopped fresh tomatoes. In my version, I just stirred it into the tinned tomatoes.

 
I suspect this is quite British in its roots.  The Brits love meals served on toast.  Scrambled egg on toast, tinned tomatoes on toast, beans on toast, poached eggs on toast, spaghetti on toast, mushrooms on toast.  They just love to plunk things down on toast and then dig in.  Small wonder.  Toast, in my humble opinion, just makes most things taste even better!

Note – any leftovers are great mixed with cooked macaroni.  Place into a casserole dish, cover with more grated cheese and bake until heated through and the cheese on top is melted and bubbling.

This is the type of dish we both love very much.  Simple, delicious and comforting.  It’s perfect for a weeknight, and it doesn’t heat up the kitchen.  All you need is a simple salad on the side and dinner is served!  I had mine on whole wheat toast. Todd had his on white toast.  Both are good. Bon Appetit!

Note – The tomatoes I used for this are the Cirio Polpa Fine chopped tomatoes.

Round tomatoes, deseeded, peeled, finely cut into pieces. This exquisite range offers four recipes, all with the taste and bouquet of Cirio’s authentic Italian tomatoes. They are all perfect as a base ingredient to prepare pasta sauces and enrich other recipes:

• Finely chopped tomatoes with a pinch of salt
• Finely chopped with a pinch of salt and a hint of basil
• Finely chopped tomatoes with a pinch of salt and chilli
 • Finely chopped tomatoes with a pinch of salt, garlic and onion.

The small, lightweight light Tetra carton allows for easy stocking in your kitchen cupboards and it’s easier and safer to open than glass bottles or tin cans. Plus, as well as being convenient, the packaging is eco-friendly and reduces waste, which is in tune with today’s environmentally conscious consumer.

Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen
http://theenglishkitchen.blogspot.com/