Hearty & Creamy Tomato Mulligan: An Old-Fashioned Prairie Comfort Food Recipe

Tomato Mulligan is an extraordinary old-fashioned prairie dish, likely unlike anything you’ve ever tasted. Crafted from a handful of humble ingredients—ripe tomatoes, wholesome bread, and rich cream—it transcends its simple components to deliver a surprisingly delicious and deeply satisfying experience. This hearty, creamy, and filling dish can be best described as a thick, comforting soup, brimming with warmth and flavor. (Skip to recipe)

Thanksgiving, for many, is a season of profound gratitude and abundance. This year, my heart feels particularly full as I reflect on the myriad blessings, both grand and subtle, that have enriched my life. While this past year brought the profound sorrow of losing one of my best friends to cancer—a friendship I cherished for 35 years—I am eternally grateful for the time we shared. Life, in its bittersweet dance, also brought immense joy: our first child embarked on their married life, bringing a wonderful new son-in-law into our family. Personally, I’ve embraced opportunities I once shied away from, from making it almost to the finals of the Recipe to Riches contest, to contributing to our local newspaper, and finally completing major writing projects that lay dormant for years. Such experiences, especially loss, sharpen one’s focus, urging us to seize life and truly live it.

Despite a few challenges, our family continues to thrive and remains healthy, which is a blessing in itself.

These significant milestones are undoubtedly wonderful, yet joy is also found in the smaller, everyday wonders. I find delight in the valiant roses still blooming in our garden despite the crisp fall air, the sweet aroma of banana bread baking, and the fond memory of a cozy lunch shared with a dear friend. Life, indeed, is overflowing with good things, and for them all, I am deeply thankful.

Thanksgiving on the Prairie: Family, Nature, and Simple Joys

This past Thanksgiving profoundly reinforced this feeling of gratitude. We celebrated at Raymond’s parents’ farm in northern Alberta, immersed in continuous family activities—a true blessing. The expansive, untouched beauty of the northern landscape provided the perfect backdrop for our adventures.

A highlight was a thrilling quadding excursion with Raymond’s brother and his family, an adventure that took Andreas, Albert (our German exchange son), Raymond, and me deep into the vast, uninhabited forests of northwestern Alberta. We zoomed along moss-covered trails and paths carpeted with fallen leaves, navigated through swampy bogs, and paused beside tranquil, hidden lakes. The exhilaration of bouncing and flying through the glowing, fall-decorated forest was interspersed with moments of profound stillness. Stopping the quads and simply listening to the quiet provided light-filled instances of peace amidst the excitement—a perfect blend of adventure and serene reflection.

I also enjoyed peaceful solitary walks down the farm’s half-mile-long driveway, accompanied only by the crisp wind rustling across the fields. These moments allowed for quiet contemplation and a deep appreciation for the beauty of the season.

Our Thanksgiving feast was a highlight, shared around the old farm table with a house happily bursting with family members, ranging from ages 2 to 93. We cooked, laughed, told stories, and played cards, creating cherished memories that exemplify the spirit of togetherness. It’s my sincere hope that your Thanksgiving was similarly soul-filling.

The Thanksgiving table was a veritable smorgasbord, laden with perfectly roasted turkey and ham, an array of scrumptious salads, garden-fresh vegetables, homemade pickles, rich gravy, and an irresistible selection of luscious desserts. Every dish was a testament to tradition and abundance.

Tomato Mulligan: A Timeless Prairie Recipe with a Rich History

Yet, amidst this grand feast, one particular dish from the weekend stands out vividly in my memory: the humble yet profoundly comforting Tomato Mulligan, prepared by my mother-in-law, Mabel. This intriguing dish is a cherished recipe she learned from her own mother, suggesting it has graced tables for well over 80 years, given Mabel is now 88 years old. It’s a perfect example of how a few simple ingredients, when combined with care and ingenuity, can create something far greater than the sum of their parts.

From Garden Fresh to Canned Delicacy: Tomatoes on the Prairie

Mabel prepared the mulligan using fresh tomatoes, harvested directly from her garden. However, she recalled that in her younger days, over 50 years ago, canned tomatoes were the staple for this dish. Back then, the delicate nature of tomatoes made them exceptionally challenging to grow in northern Alberta’s harsh climate. Garden-fresh tomatoes were a rarity. Today, thanks to advancements like pre-started plants, greenhouses, and careful cultivation techniques, tomatoes can thrive in the north, though they often require indoor ripening once the first frosts arrive. Despite the difficulties of growing fresh, canned tomatoes were, remarkably, considered a culinary luxury and readily available during those earlier times, proving indispensable for recipes like Tomato Mulligan.

The Mystery of the Name & The Magic of Baking Soda

The origin of the name “Tomato Mulligan” remains a mystery; it has simply always been known as such. In earlier times, when the family kept many dairy cows, Mabel would prepare it with fresh cream. Nowadays, she often uses canned evaporated milk, and the result is remarkably similar in richness and flavor. This flexibility highlights the adaptable nature of traditional prairie cooking.

Tomato Mulligan was originally conceived as a thrifty and ingenious way to utilize stale bread, preventing waste. Yet, when you taste it, the humble origins fade into the background, replaced by an appreciation for its sheer deliciousness. It’s a dish that’s creamy, wonderfully tomato-infused, and possesses a profound yet simple richness that belies its straightforward preparation.

This delightful dish, born of necessity and resourcefulness in bygone eras, might have been overshadowed by more fashionable modern recipes. However, it’s truly worth rediscovering and bringing back to contemporary tables. Its versatility is part of its charm: with two slices of bread, it forms a luscious, thick soup—perhaps a distant Canadian prairie cousin to the Italian ribollita. Add a bit more bread, and it transforms into a thicker, stew-like side dish, akin to a rustic tomato goulash. This heartier version pairs wonderfully with classic comfort foods like meatloaf or sausages. It’s even surprisingly good reheated for breakfast, especially when crowned with a perfectly poached or fried egg.

The inclusion of baking soda might seem unconventional in a tomato dish, but its role in Tomato Mulligan is absolutely crucial and truly ingenious. Recall those childhood science experiments involving vinegar and baking soda volcanoes; the same principle applies here. The baking soda acts as a neutralizing agent, effectively reducing the acidity of the tomatoes. This clever step ensures that when the cream is added, it doesn’t curdle, but instead blends seamlessly to create a velvety, luscious, and perfectly smooth creamy tomato sauce. These pioneer cooks were remarkably adept at culinary chemistry, far ahead of their time, developing practical solutions that elevate simple ingredients to extraordinary heights.

I find myself devouring this dish by the bowlful, and even the teenagers, initially skeptical of its unpretentious appearance, were quickly won over. Their expressions of doubt transformed into delight as they eagerly shoveled second helpings onto their plates, exclaiming with genuine surprise, “This stuff is really good!”

I wholeheartedly urge you to experience Tomato Mulligan for yourself. It is, unequivocally, far more delicious than its humble presentation suggests. Truly. This dish has become my new go-to comfort food, and I am profoundly thankful for the pure simplicity and profound satisfaction derived from a bowl of fresh tomatoes, bread, and cream.

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Old-Fashioned Tomato Mulligan Recipe

Kitchen Frau Notes: Expert Tips for Your Mulligan

This versatile Tomato Mulligan can be prepared with either fresh, ripe tomatoes (peeled first for best texture) or a large can of whole or diced tomatoes. While Mabel traditionally used leftover homemade white dinner buns, I’ve successfully experimented with gluten-free bread, and it works beautifully. For the best consistency, white bread is recommended as it breaks down easily into the sauce. However, a batch made with whole-grain bread, while offering a slightly more textured result, was still incredibly flavorful and satisfying. Feel free to adjust the type of bread to your preference and dietary needs.

Ingredients:

• 1 large can (798 ml/28 oz) whole peeled tomatoes, or 2 lbs fresh, ripe tomatoes
• ½ teaspoon baking soda
• ½ cup (120ml) heavy cream or canned evaporated milk
• 2 slices bread (gluten free if necessary)
• Salt and pepper, to taste

Instructions:

1. Prepare the Tomatoes:
   • If using fresh tomatoes: Bring a saucepan of water to a boil. Carefully drop the tomatoes into the boiling water and let them cook for about a minute, or until their skins begin to split. For any stubborn skins, gently prick them with the tip of a sharp knife to encourage splitting. Remove the tomatoes from the water with a slotted spoon. Once cool enough to handle, cut out the cores using a paring knife and easily slip off the skins. Dice the peeled tomatoes into large pieces and transfer them to a saucepan. You should yield approximately 3 cups of prepared fresh tomatoes.
   • If using canned whole tomatoes: Empty the entire contents of the can into a saucepan. Now for the fun part: use your hands to squish and break up the tomatoes directly in the pan. (For a more refined approach, you can certainly cut them with a knife, but embracing the tactile experience adds a rustic charm!)
2. Add Baking Soda: Stir the ½ teaspoon of baking soda into the tomatoes in the saucepan. Observe the gentle bubbling action as the soda works to neutralize the tomato acid. Stir thoroughly to ensure the baking soda is fully incorporated throughout the mixture. This step is key to preventing the cream from curdling.
3. Incorporate Cream and Bread: Pour in the ½ cup (120ml) of heavy cream or canned evaporated milk. Then, add the 2 slices of bread, either diced into small cubes or simply torn into bite-sized pieces.
4. Cook the Mulligan: Place the saucepan over medium-high heat on your stove. Bring the mixture to a boil, stirring frequently to prevent sticking and to help the bread soften and break down into the tomatoes.
• If using fresh tomatoes, allow them to cook for an additional two to three minutes after boiling to further soften their texture.
• If using canned tomatoes, once the mixture reaches a boil, it’s ready to proceed.
5. Season and Serve: Season the Tomato Mulligan generously with salt and pepper to taste. As a general guide, canned tomatoes typically require about ½ teaspoon of salt, while fresh tomatoes may need slightly more, around 1 teaspoon. A good grinding of fresh black pepper will perfectly finish off this delightful dish. Serve immediately in bowls as a satisfying soup or stew. It pairs beautifully with a chunk of cheese on the side or a fresh green salad.
6. For a Side Dish Consistency: If you wish to serve Tomato Mulligan as a thicker side dish rather than a soup, simply stir in an additional slice (or more, to your preference) of bread until the mixture reaches a consistency thick enough to hold its shape on a plate, similar to a soft puree.

This recipe yields approximately 4 cups of Tomato Mulligan, enough to serve 2 to 3 people as a light lunch or 4 to 6 as a comforting side dish.

Guten Appetit!

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