Country Creamed Tomatoes Recipes

Steps:

• Cut each tomato into four thick slices; place on paper towels to drain. Meanwhile, in a small bowl, beat the cream cheese, parsley, basil, garlic and salt until blended. Spread cream cheese mixture over eight tomato slices; top with remaining tomato slices., Place flour and bread crumbs in separate shallow bowls. In another bowl, whisk egg and milk. Coat the top and bottom of each sandwich with flour, dip into egg mixture, then coat with crumbs., In a large skillet, heat butter and oil over medium heat. Fry tomato sandwiches in batches for 3-4 minutes on each side or until golden brown. Drain on paper towels.

Steps:

• In a small saucepan, bring the cream, thyme and cinnamon stick to a simmer over medium-low heat.
• As cream comes to a simmer, drain the tomatoes (no need to rinse), discarding the juices. Add the whole tomatoes to the saucepan and bring to a simmer, breaking up the tomatoes with a wooden spoon. Cook until the tomatoes are soft and the cream is slightly thickened, about 5 minutes. Season with salt and pepper.
• To eat, place a slice of toast in a shallow bowl or rimmed plate, and spoon the tomatoes and plenty of cream over the toast. Season with more black pepper, if you like.

Steps:

• Pour tomatoes in a saucepan or skillet.
• Add butter.
• 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.).
• After tomatoes are tender, mix your flour and milk in a bowl until smooth, and add to tomatoes, stirring well.
• Add salt, pepper, and sugar to taste.
• 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.
• That's it! Serve over homemade biscuits, cornbread, potatoes, or whatever you like!

Steps:

• 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.

Steps:

• Heat oil in a large skillet over medium heat. Add onion; and cook until soft and translucent, about 3 minutes. Stir in corn kernels. Cook, stirring occasionally, until kernels are tender, about 5 minutes. Stir in cream cheese and water until cream cheese is melted. Stir in tomatoes, parsley, and basil. Season with salt and black pepper.

Steps:

• Place tomatoes on paper towel-lined rimmed baking sheet. Cover with more paper towels, let sit for 20 minutes, and pat dry. Meanwhile, process 1/3 cup cornmeal in blender until very finely ground, about 1 minute. Combine processed cornmeal, remaining 1/3 cup cornmeal, flour, salt, pepper, and cayenne in shallow dish. Whisk buttermilk and egg together in second shallow dish.
• Working one at a time, dip tomato slices in buttermilk mixture, then dredge in cornmeal mixture, pressing firmly to adhere; transfer to clean baking sheet.
• Heat oil in 12-inch skillet over medium-high heat until 350 degrees. Fry 4 tomato slices until golden brown, 2 to 3 minutes per side. Drain on wire rack set in baking sheet. Bring oil back to 350 degrees and repeat with remaining tomato slices. Serve.
• **TIP: To keep the tomatoes from weeping as they fry (which will loosen the coating), let them sit between paper towels for 20 minutes and then press dry.