Creamed Tomatoes On Toast Recipes

CREAMED TOMATOES ON TOAST

Juicy canned tomatoes melted into fragrant cream mimic an instant cream of tomato soup. Served over toast, they make for a simple yet indulgent breakfast, or anytime snack. This dish is inspired by a recipe in "Roast Chicken and Other Stories." In the book, Simon Hopkinson writes that his version was inspired by Edouard de Pomiane's "Cooking in 10 Minutes." Hopkinson bakes fresh tomatoes in garlicky, minty cream for half an hour. The version below, with canned tomatoes, woody herbs and a hint of cinnamon, is there for you when fresh tomatoes aren't - and, like de Pomiane's approach, takes closer to 10 minutes.

Provided by Ali Slagle

Categories breakfast, brunch, lunch, weekday, vegetables, main course, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 6

Creamed Tomatoes on Toast image

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.

Nutrition Facts : @context http, Calories 319, UnsaturatedFat 8 grams, Carbohydrate 24 grams, Fat 24 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 14 grams, Sodium 672 milligrams, Sugar 8 grams, TransFat 0 grams

Ingredients

1 cup heavy cream
2 fresh thyme or oregano sprigs, or 1 fresh or dried bay leaf
1 cinnamon stick
1 (28-ounce) can whole peeled tomatoes
Kosher salt and black pepper
4 slices sourdough or rustic country bread, toasted

CREAMED TOMATOES ON TOAST RECIPE

Provided by á-478

Number Of Ingredients 6

Creamed Tomatoes on Toast Recipe image

Steps:

Preheat to 375F Simmer double cream with garlic til reduced by 1/3 Put tomatoes, cut side up in oven proof dish, season Strain cream into bowl, stir in basil or mint Lightly season, pour over tomatoes Bake 20-25 mins or until cream is thick and reduced and tops of tomatoes are slightly blistered. Spoon on toasted bread (option garlic bread).

Ingredients

450 ml heavy cream
2 garlic cloves, peeled, crushed
6 ripe plum tomatoes, half lengthwise, cored
salt and pepper
12 basil or mint leaves ,torn to pieces
Toast

CREAMED MUSHROOMS ON TOAST

Delicious garlicky, lemony creamed mushrooms for those lazy weekend breakfasts when you are not constrained by the need to be out the front door as soon as possible. These creamed mushrooms could also be used as a topping for meatloaves, steaks, chops or steamed vegetables, or as a sauce for pasta. It also makes a tasty supper on nights when you get home too late to really feel like making or eating a full meal. I have no idea now where I got this recipe from originally. It's been in my recipe files for years. My mother used to cook mushrooms like this when we'd been mushrooming, and she tells me that her English grandmother, who was from Kent, used to make something similar.

Provided by bluemoon downunder

Categories Breakfast

Time 18m

Yield 4 serving(s)

Number Of Ingredients 11

Creamed Mushrooms on Toast image

Steps:

Melt the butter in a sauté pan, add the garlic and sauté for 1 or 2 minutes.
Add the mushrooms to the pan and continue to sauté, stirring continuously for 3 minutes until the mushrooms have softened. Keep a careful eye on the garlic to make sure that it does not brown.
Add the lemon juice and cook a further minute.
Gradually add the light cream and cook gently until the mixture thickens.
Add salt and pepper to taste, and the chopped parsley, oregano and tarragon.
Divide mixture among hot toast slices.
Garnish with tarragon leaves and serve immediately.
Or, if using as a topping or sauce, add to meat, vegetables or pasta just before serving - or serve it in a separate jug.

Ingredients

60 g unsalted butter
4 garlic cloves, sliced and chopped
1 lemon, juice of
400 g mushrooms, sliced thickly
1 cup half & half light cream
3/4 tablespoon parsley, chopped
3/4 tablespoon oregano, chopped
3/4 tablespoon tarragon, chopped
freshly ground salt and pepper, to taste
4 slices sourdough bread, toasted (and buttered) (optional)
tarragon leaf (to garnish)

CREAMED TOMATOES AKA TOMATO GRAVY

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! https://www.recipezaar.com/26110

Provided by Possumstew

Categories Low Protein

Time 20m

Yield 8 serving(s)

Number Of Ingredients 7

Creamed Tomatoes Aka Tomato Gravy image

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!

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

ROASTED TOMATOES AND WHIPPED FETA ON TOAST

I love putting roasted tomatoes on toast with whipped feta, and it's the easiest thing in the world. If you want to make it fancy for guests, try this recipe. I like to amaze them and cut the bread lengthwise into 1/2-inch slabs rather than across. Creative cutting will take you a long way in this world. A word about the cheese: Make sure you press the feta or it'll have too much liquid in it to set up properly. If you're really strapped for time, you can substitute fresh ricotta for the feta, but it's not going to make your tomatoes pop quite as much.

Provided by Amanda Cohen

Categories dinner, lunch, finger foods, appetizer

Time 1h20m

Yield 5 to 6 large toasts

Number Of Ingredients 10

Roasted Tomatoes and Whipped Feta on Toast image

Steps:

Press the feta for an hour: Take a stack of plates, wrap the feta in a dish towel, put it on the bottom plate, and put the rest of the stack on top of it.
Purée the pressed feta in a food processor until smooth. Combine the feta and heavy cream in a bowl and mix it by hand until it's smooth and creamy. Refrigerate until ready to use.
Slice your loaf of bread into 1/2-inch-thick pieces. Toast your pieces in the oven or toaster just until heated; you want it crispy and warm, but no color.
In a large bowl, place grapefruit juice, tomato oil, garlic, arugula and herbs; toss to combine. Add more oil and grapefruit juice if desired.
Spread the whipped feta on the toast, then put down a layer of greens. Top with a layer of tomatoes. Season to taste with salt and pepper, sprinkle the grapefruit zest on top, and serve.

Nutrition Facts : @context http, Calories 378, UnsaturatedFat 6 grams, Carbohydrate 44 grams, Fat 16 grams, Fiber 5 grams, Protein 15 grams, SaturatedFat 10 grams, Sodium 746 milligrams, Sugar 9 grams, TransFat 0 grams

Ingredients

8 ounces feta cheese
6 tablespoons heavy cream
1 loaf of your favorite bread (about 1 pound)
Zest of 1 grapefruit, plus 1 tablespoon grapefruit juice
1/2 tablespoon tomato oil, from roasted tomatoes (see recipe)
1 garlic clove, finely chopped
2 cups wild arugula or torn chicory
1/2 cup torn parsley or mint
4 cups roasted tomatoes, roughly chopped if large (see recipe)
Salt and pepper to taste

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