Red Fox Inn Tomato Pudding

Red Fox Inn Tomato Pudding

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This recipe is an approximation of the dish served at the Red Fox Inn at Horton’s Bay, Michigan, the boyhood home of Ernest Hemingway. Adapted over the years by our General Manager, Suzie, and her mother.

A word to the wise— Do not use raw cast iron for this recipe as the acid from the tomatoes will give the dish an unpleasant iron flavor. Use enameled cast iron or a heavy duty stainless pot.

A cast iron Dutch Oven full of Tomato Pudding cooks on a stovetop.

Red Fox Inn Tomato Pudding Recipe

Ingredients

  • 3 Cans Whole Peeled or Diced Tomatoes, we prefer Muir Glen
  • 8 Slices Whole Wheat Toast, cubed
  • 1 Stick Butter
  • 1 Hand full of Brown Sugar

Instructions

  • Smash the tomatoes thoroughly through a colander with the juice running into a heavy 5 Qt. enamel coated Dutch oven**. Add the cubed toast, butter and brown sugar.
  • Cook on medium low heat, stirring frequently, approx. 2 -3 hours, until the whole dish becomes thick. The longer it cooks, the better it is. Serve as a side dish to turkey dinner, or meatloaf.

Notes

** Available at LeRoux Kitchen
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