Country Creamed Tomatoes

Country Creamed Tomatoes Recipe

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alice coffield


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

★★★★★ 2 votes
30 Min
20 Min


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
3 Tbsp
1/2 to 3/4 c
2 Tbsp
2 Tbsp


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
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
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.
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.

About Country Creamed Tomatoes

Course/Dish: Other Breakfast, Vegetables
Dietary Needs: Vegetarian
Other Tag: Healthy