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.
This is a recipe which I adapted from a cookerybook entitled "The Supper Book," by the late Marion Cunningham. Published in 1992, it is a compliation of just what it says . . . supper dishes . . . old fashioned, nursery type of dishes . . . dishes that evoke the feelings of comfort and home. Economical in many instances and all delicious. I have always loved this book.
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!
*Tomato Rarebit*Serves 4
1/4 tsp soda.salt to taste
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!
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:
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• 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.
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