Creamedtomatoesakatomatogravy Recipes

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CREAMED TOMATOES AKA TOMATO GRAVY



Creamed Tomatoes Aka Tomato Gravy image

I've been eating creamed tomatoes over biscuits or cornbread my entire life. It's so yummy! For those who've never had it, it tastes similar to creamy tomato soup, but it's thicker. I grew up in rural West Virginia, and everyone always called it creamed tomatoes, but a few years ago, I found out that some people call it tomato gravy. Either way, it's the same thing. My hubby also likes to pour it over his fried or mashed potatoes! I hope you enjoy it. It's always been one of those down home comfort foods for me! Serve with homemade biscuits. Here's a link to a really good recipe! https://www.recipezaar.com/26110

Provided by Possumstew

Categories     Low Protein

Time 20m

Yield 8 serving(s)

Number Of Ingredients 7

1 quart canned tomato (or juice if you don't like chunks)
2 tablespoons butter or 2 tablespoons margarine
1 cup milk
2 tablespoons all-purpose flour
salt
pepper
sugar

Steps:

  • Pour tomatoes in a saucepan or skillet.
  • Add butter.
  • Simmer over medium heat about 15 minutes, or until tomatoes are tender. (If using juice, then just bring it up to a simmer, and continue.).
  • After tomatoes are tender, mix your flour and milk in a bowl until smooth, and add to tomatoes, stirring well.
  • Add salt, pepper, and sugar to taste.
  • If it's too thick, add a little more milk. If it's too thin, either simmer on low until it's the desired thickness, or mix up a bit more flour and milk and add to your tomatoes.
  • That's it! Serve over homemade biscuits, cornbread, potatoes, or whatever you like!

TOMATO GRAVY



Tomato Gravy image

Make and share this Tomato Gravy recipe from Food.com.

Provided by Jellyqueen

Categories     Breakfast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

3 large tomatoes or 1 (15 ounce) can stewed tomatoes
1/2 cup cooking oil (I prefer olive oil)
1/2 cup flour
salt and pepper
1 teaspoon sugar
1 cup water

Steps:

  • Peel and chop tomatoes, set aside.
  • Heat large heavy skillet, I prefer an iron skillet.
  • Pour in oil.
  • Add flour to oil and lightly brown flour, stirring constantly.
  • Add tomatoes, salt, pepper, sugar and water.
  • Simmer on low heat until tomatoes are cooked.
  • You may have to add a little water as this cooks, if it becomes too thick.
  • Serve over rice, mashed potatoes, biscuits, etc.

Nutrition Facts : Calories 326.4, Fat 27.7, SaturatedFat 3.6, Sodium 8.9, Carbohydrate 18.3, Fiber 2.1, Sugar 4.7, Protein 2.8

MOMS SOUTHERN TOMATO GRAVY



Moms Southern Tomato Gravy image

As kids we loved when mom made this gravy.She typically served it with corn bread,some type of green and fried ham.

Provided by cooks-alot

Categories     Vegetable

Time 18m

Yield 5 serving(s)

Number Of Ingredients 7

3 tablespoons flour
2 1/2 tablespoons butter
1 tablespoon oil (I use corn)
1 (14 1/2 ounce) can tomatoes
14 1/2 ounces water
1 teaspoon sugar
salt and pepper

Steps:

  • Melt butter and oil in skillet.
  • Add flour and brown slowly.
  • Do not burn and keep mixture spreadable.
  • After browning ,remove from heat to cool.
  • After cooling add tomatoes ,juices and water.
  • Stir thoroughly.
  • Return to heat stirring constantly untill mixture comes to a boil.
  • Remove from heat,add salt , pepper and sugar.
  • Stir and serve.

Nutrition Facts : Calories 110.2, Fat 8.7, SaturatedFat 4, Cholesterol 15.3, Sodium 46.8, Carbohydrate 7.7, Fiber 1.1, Sugar 3, Protein 1.3

TOMATO GRAVY



Tomato Gravy image

I have lots of different tomato gravies or "sauces", but this is the one that's best with braciole.

Provided by Chef Kiddle

Categories     One Dish Meal

Time 1h25m

Yield 8-10 serving(s)

Number Of Ingredients 14

1 -2 leftover pork spareribs
1/4 cup extra virgin olive oil
2 large onions, chopped
4 garlic cloves, crushed
1 lb italian sweet sausage
2 (28 ounce) cans crushed tomatoes
2 teaspoons dried oregano
2 tablespoons sugar
1/2 cup parmesan cheese
4 tablespoons dried parsley flakes
2 bay leaves
2 tablespoons dried basil
1 (4 ounce) can tomato paste
1/2 cup red wine (Lambrusco)

Steps:

  • In a large dutch oven, saute the onions in the oil until tender. Add the garlic and saute about 30 seconds, stirring often. Take pot off burner so garlic won't cook further. Add in oregano, parsley, bay leaves, basil, and tomato paste. Put the pot back on the burner. Mix ingredients well and stir constantly for about 1-2 minutes. Add tomatoes, sugar, spareribs, Parmesan, and wine. Stir well and take it back off the burner.
  • Poke several holes in each of the Italian sausages. Cook the sausages in microwave until they are halfway done. Take out of microwave and discard grease. Cut each sausage in half. Drop the sausages into the pot of tomato gravy. Stir a little.
  • Put the pot back on the burner. (**Add the braciole if you made them.) Cook slowly with a lid partly on for 1 1/2 hours. Check it often. Stir as needed. You may add a little water if it gets too thick for your taste.
  • (You may also add meatballs if you made them.).

Nutrition Facts : Calories 279.3, Fat 13.8, SaturatedFat 3.9, Cholesterol 22.3, Sodium 958.2, Carbohydrate 25.1, Fiber 4.5, Sugar 14, Protein 14.3

CREAMY TOMATO GRAVY



Creamy Tomato Gravy image

Tomato gravy is basically a creamier version of tomato sauce, with a mellower tomato taste. My grandmother used to make it quite often; she and grandpa put it on biscuits, plain meat, eggs, cornmeal mush, and anything they felt needed a little more flavor. Grandma didn't measure much, so it was a little hard getting an exact...

Provided by Martha Price

Categories     Gravies

Time 45m

Number Of Ingredients 10

1/2 c butter
1/2 - 1 onion, finely chopped
1 clove garlic, minced
1 stalk celery, finely chopped
4 large ripe tomatoes, peeled, seeded, chopped
1 tsp fresh basil, minced, or 1/2 tsp dried basil
1 tsp fresh oregano, or 1/2 tsp dried oregano
pinch of dried thyme
1 tsp sugar
1/2 c whipping cream

Steps:

  • 1. Melt 4 tablespoons butter in a large, heavy saucepan or skillet - grandma used cast iron. Add onion and garlic; cook over low heat for 5 minutes.Do not brown. Add celery and cook for 4 minutes longer.
  • 2. Add tomatoes, basil, oregano, thyme, and sugar to the pan. Cook over medium heat, stirring frequently, for 20 minutes. Add the remaining butter, then stir in the cream. Cook until smooth and creamy, about 5 minutes.

COUNTRY CREAMED TOMATOES



Country Creamed Tomatoes image

Either fresh or canned, this dish was loved by my Mom's farm family. My dad also liked them. And I love them, too.

Provided by alice coffield

Categories     Other Breakfast

Time 50m

Number Of Ingredients 7

2 to 3 fresh large tomatoes, peeled and cut into med. chunks, with juice - cut them over a bowl to cach the juice
biscuit mix to make 12 drop biscuits, with milk, and oil or butter
2/3 c water
3 Tbsp margarine
1/2 to 3/4 c milk
2 Tbsp flour
2 Tbsp sugar

Steps:

  • 1. Prepare drop biscuits and place them in a warm oven while you make the creamed tomatoes - or put them on a plate and cover with a clean towel
  • 2. Peel and cut up tomatoes over a bowl to reserve the juice. Add juice and tomatoes to a 2 quart saucepan and add 1/2 c. water. Cook slowly over medim heat
  • 3. Add the cold milk to a small cup, sprinkle with the flour and shake together until fairly smooth. Strain to remove lumps. Stir slowly in a thin, steady stream, into the hot tomatoes until it thickens and doesn't taste floury. Add margarine and sugar and salt and/or pepper to taste.
  • 4. Place biscuit on plate, split in half and ladle creamed tomatoes over them. Enjoy. Little ones may like it a bit sweeter - add more sugar to taste.

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