Country Creamed Tomatoes

Country Creamed Tomatoes

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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

How to Make Country Creamed Tomatoes


  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.

Printable Recipe Card

About Country Creamed Tomatoes

Dietary Needs: Vegetarian
Other Tag: Healthy

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