Saturday, November 14, 2015

Creamed Tomatoes (AKA Tomato Gravy)



1 quart of canned tomatoes or 6 large garden-fresh tomatoes, cut into chunks or smashed.
2 tablespoons butter
1-1/2 cups milk
6 tablespoons flour
Salt & pepper to taste
  • Place tomatoes & butter in a saucepan.
  • Cover & simmer on low for 30 minutes.
  • Using a fine-mesh sieve, pour tomatoes into a bowl. You can throw out the peels and seeds. I usually give mine to my chickens.
  • Return juice to the pan.
  • In a large jar, add milk & flour and shake.
  • Using the fine-mesh sieve pour the flour/milk mixture into the pan.
  • Add salt and pepper to taste. I like to add 3/4 teaspoon of salt.
This same recipe can be made into tomato soup. Just add a bit more milk to thin it out to your desired consistency.
Image courtesy of Paul at FreeDigitalPhotos.net

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