MEEMAW'S CREAMED TOMATOES
My grandmother measured everything by sight and weight, hence the unknown measurement for the milk. I always wait until after I've mixed the flour, water and tomato juice in the pan to add the milk so I can "eyeball it" by the color! lol
Provided by Rachel Burke @GrittyCowgirl
Categories Cream Soups
Number Of Ingredients 5
Steps:
- Put flour and water in pint jar and shake until lumps are gone.
- Add tomato juice and desired amount of milk and stir constantly on medium heat, until mixture starts to bubble.
- Add butter and a couple shakes of pepper. Serve with biscuits or cornbread.
COUNTRY CREAMED TOMATOES
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
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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