country creamed tomatoes
(2 ratings)
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Either fresh or canned, this dish was loved by my Mom's farm family. My dad also liked them. And I love them, too.
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(2 ratings)
prep time
30 Min
cook time
20 Min
Ingredients For country creamed tomatoes
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2 to 3fresh large tomatoes, peeled and cut into med. chunks, with juice - cut them over a bowl to cach the juice
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biscuit mix to make 12 drop biscuits, with milk, and oil or butter
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2/3 cwater
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3 Tbspmargarine
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1/2 to 3/4 cmilk
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2 Tbspflour
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2 Tbspsugar
How To Make country creamed tomatoes
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1Prepare 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
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2Peel 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
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3Add 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.
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4Place 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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