“Everybody cooks red rice,” Betty Hamilton says, for the simple reason that tomatoes are red and plentiful and their juice is good for rice. While The Carolina Housewife has a surprising number of tomato recipes for its relatively early date of 1847, Sarah Rutledge did not put them together with rice. She stewed and baked and fried tomatoes, put them in omelets and salads, put them up for the winter and preserved them as paste in two
