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

Directions

1. 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. 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. 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.