2 to 3fresh 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
1/2 to 3/4 cmilk
How to Make Country Creamed Tomatoes
- 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.