CREAMED TOMATOES RECIPES RECIPES

CREAMED TOMATOES AKA TOMATO GRAVY RECIPE - FOOD.COM

Creamed Tomatoes Aka Tomato Gravy Recipe - Food.com 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

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

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!

Nutrition Facts : Calories 72.2, FatContent 4.2, SaturatedFatContent 2.5, CholesterolContent 11.9, SodiumContent 189, CarbohydrateContent 7.5, FiberContent 1.1, SugarContent 3.1, ProteinContent 2.2

CREAM OF TOMATO RECIPE | ALLRECIPES

Cream of Tomato Recipe | Allrecipes image

Best done with fresh ripe tomatoes, but also very good with canned tomatoes. If you use fresh herbs, you will need more than dried (in proportion, 3 times more). I ate this soup for the first time when I visited an aunt. She made this just for me. Over the years, I made my own version to match the taste I remembered. Here it is. Bon appetit.

Provided by Lise P.

Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 11

Ingredients

6 ripe tomatoes
2 cups milk
1 tablespoon all-purpose flour
½ teaspoon salt
¼ teaspoon ground black pepper
½ teaspoon white sugar
¼ cup milk
¼ teaspoon baking soda
1 pinch dried basil
1 pinch dried oregano
1 pinch dried marjoram

Steps:

In a saucepan, heat the tomatoes and cut them in small pieces. (If you use the fresh ones, put the tomatoes into a boiling bath until the peel cracks. Peel them and proceed the same way)
Heat the 2 cups of milk in another saucepan.
Mix flour, salt, pepper, sugar and 1/4 cup milk in a small dish until smooth. Stir the flour mixture into the simmering milk until it thickens. DO NOT BOIL.
Stir the baking soda into the hot tomatoes. When the fizzing slows down, add slowly to the hot milk. Simmer a few minutes, adding basil, oregano, and marjoram to taste.
Note: If you want a creamy cream of tomato, you will have to put your tomatoes through a sieve or a food processor before you mix them with the milk.

Nutrition Facts : Calories 113.4 calories, CarbohydrateContent 16.2 g, CholesterolContent 11 mg, FatContent 3.1 g, FiberContent 2.6 g, ProteinContent 6.5 g, SaturatedFatContent 1.8 g, SodiumContent 435.3 mg, SugarContent 11.8 g

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