Rinktum Ditty

Rinktum Ditty (also spelled Rinktum Tiddy, Rum Tum Diddy, or similar variations) is a cozy New England comfort dish: a creamy tomato-cheese sauce enriched with egg, served piping hot over buttered toast. It's hearty but budget-friendly, made from staples like canned tomatoes, American cheese, onion, and basic seasonings. Think of it as a tomato-based cousin to Welsh rarebit, swapping out beer for tomatoes to create a milder version that's perfect for cold evenings or quick suppers. Feel free to sprinkle with fresh herbs for a bit more complexity.

This quirky classic has roots in early American cooking, likely brought over from England (possibly Cheshire) and popularized in New England. It became especially associated with the Depression era as an economical meal that could stretch to feed a family using inexpensive ingredients. Variations appear in vintage cookbooks from the 1930s onward, sometimes as comfort food for children, or for those under the weather.

The recipe below comes from The New England Cook Book (published in 1936), a charming collection of regional recipes. It’s quick to make, and full of that nostalgic vintage flavor.

• 2 cups canned tomatoes
• 1 teaspoon salt
• 2 teaspoons sugar
• ¼ teaspoon pepper
• 1 small onion, chopped fine
• ½ pound grated American cheese
• 1 tablespoon butter
• 1 egg, beaten

Melt the butter and cook the onion, without browning. Add the tomatoes, salt, pepper, and sugar and heat thoroughly. Then add the cheese and cook until melted, stirring constantly. Then add egg. Cook 1 minute longer. Serve on buttered toast.