HOW TO MAKE CREAMED TOMATOES RECIPES

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COUNTRY CREAMED TOMATOES | JUST A PINCH RECIPES



Country Creamed Tomatoes | Just A Pinch Recipes 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 @amcoffield

Categories     Other Breakfast

Prep Time 30 minutes

Cook Time 20 minutes

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 cup(s) water
3 tablespoon(s) margarine
1/2 to 3/4 cup(s) milk
2 tablespoon(s) flour
2 tablespoon(s) sugar

Steps:

  • 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
  • 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
  • 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.
  • 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.

CREAM OF TOMATO SOUP RECIPE | ALLRECIPES



Cream of Tomato Soup Recipe | Allrecipes image

Old fashioned easy to make creamy tomato soup that will warm your heart.

Provided by Julie Parton

Categories     Soups, Stews and Chili Recipes    Soup Recipes    Vegetable Soup Recipes    Tomato Soup Recipes

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 6 - 1 cup servings

Number Of Ingredients 6

2 tablespoons butter
1 onion, chopped
2 tablespoons all-purpose flour
1 quart tomato juice
salt to taste
2 cups milk

Steps:

  • In a Dutch oven, over medium heat, saute onions in butter until translucent. Remove from the heat. Stir in the flour so that no lumps remain, then slowly whisk in the tomato juice. Return to the heat and add salt to taste. Cook until just boiling but turn off the heat before it boils. Let cool 10 minutes then slowly stir in milk. Serve immediately.

Nutrition Facts : Calories 118.8 calories, CarbohydrateContent 14.3 g, CholesterolContent 16.7 mg, FatContent 5.6 g, FiberContent 1 g, ProteinContent 4.4 g, SaturatedFatContent 3.5 g, SodiumContent 494.4 mg, SugarContent 10.3 g

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