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Bobwhite Lunch and Supper Counter serves the type of Southern cooking that makes us want summer to just get here already. Luckily, you don’t have to wait for the warm season–and with it, summer tomatoes–to make one of the restaurant’s signature dishes: stewed tomato pudding. We’ve got the recipe, which calls for canned tomatoes, here.
Stewed Tomato Pudding
2 large cans whole tomatoes, undrained
8 whole cloves
8 whole peppercorns
1 bay leaf, at least 1 inch long
1/2 yellow onion, chopped
3 tablespoons brown sugar
3 to 4 slices white bread pulled into dime size pieces
2 tablespoons butter
Put cloves, peppercorns, and bay leaf in a cheesecloth bag.
Slowly cook tomatoes, the cheesecloth bag, and a dash of salt on top of your stove for 30 minutes.
Add the onion, sugar, bread, and butter. Place in a greased baking dish.
When ready, remove the cheesecloth bag, and bake at 400 degrees for at least an hour. (Cook for a very, very long time, maybe three hours, as it gets much thicker and much better. Just keep cooking it, and then slow it down. It’s hard to overcook!)