Creamed Tomatoes Aka Tomato Gravy |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 8 |
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I've been eating creamed tomatoes over biscuits or cornbread my entire life. It's so yummy! For those who've never had it, it tastes similar to creamy tomato soup, but it's thicker. I grew up in rural West Virginia, and everyone always called it creamed tomatoes, but a few years ago, I found out that some people call it tomato gravy. Either way, it's the same thing. My hubby also likes to pour it over his fried or mashed potatoes! I hope you enjoy it. It's always been one of those down home comfort foods for me! Serve with homemade biscuits. Here's a link to a really good recipe! /26110 Ingredients:
1 quart canned tomato (or juice if you don't like chunks) |
2 tablespoons butter or 2 tablespoons margarine |
1 cup milk |
2 tablespoons all-purpose flour |
salt |
pepper |
sugar |
Directions:
1. Pour tomatoes in a saucepan or skillet.
2. Add butter.
3. Simmer over medium heat about 15 minutes, or until tomatoes are tender. (If using juice, then just bring it up to a simmer, and continue.).
4. After tomatoes are tender, mix your flour and milk in a bowl until smooth, and add to tomatoes, stirring well.
5. Add salt, pepper, and sugar to taste.
6. If it's too thick, add a little more milk. If it's too thin, either simmer on low until it's the desired thickness, or mix up a bit more flour and milk and add to your tomatoes.
7. That's it! Serve over homemade biscuits, cornbread, potatoes, or whatever you like!
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