Cooking & Baking
Related: About this forumHere is a recipe for creamed tomatoes
I made a batch of these yesterday. I have been making them for over 30 years, and had the method and recipe memorized. I thought I had gotten the recipe from The American Woman's Cookbook which belonged to my Mom. I had given that copy to my daughter, but picked up a WWII edition after that. Last night, I looked in about 12 cookbooks for the recipe because it wasn't in the war edition. I talked to me daughter and she checked her edition. The recipe is listed in the index, but not on the page. She was going to check further. After I talked to her, I found the recipe in a 1965 edition of The Old Farmer's Almanac Cookbook. I thought I'd share the recipe, because it is so good, and the recipe is actually hard to find. I had to rewrite the recipe because in the cookbook, the ingredients aren't listed at the top.
Creamed Tomatoes
9 servings
9 ripe tomatoes
2-3 TBS butter
3/4 cup evaporated milk
1 tbs flour and 1 tbs butter mixed together
Salt and Pepper to taste
3 drops of Tabasco sauce
Peel 9 ripe tomatoes (I skip this step)
Cut in half crosswise. Season liberally with salt. Gently press to release juice and seeds. You can lay the halves on a plate, salt and cover with another plate and add a little weight to express the juice.
Heat 2-3 TBS butter in a skillet. Saute quickly on both sides. Add the evaporated milk to the tomatoes and simmer on low heat 10 minutes. Remove them from the skillet onto a hot platter. Reduce the liquid in the skillet to half, thicken with
the flour and butter mixed together, stirring quickly to avoid lumps. Add salt and pepper to taste and add the Tabasco sauce. Pour over the tomatoes on the platter. Serve immediately.
I made some changes over the years. I don't peel the tomatoes and I cut them into 1/2" slices, then get some of the liquid out. I use heavy cream instead of evaporated milk. You can make a smaller amount, just adjust the amount of the ingredients. When I made this yesterday, I used 2 medium tomatoes, 2 TBS butter, scant TBS flour, and about 1/3 cup of cream. I prefer a thick cream sauce for this recipe, but you can make the sauce as thick or thin as you like. I can plate this as a side, and it doesn't run all over the plate. You can also serve in a bowl. It reminds me of a thick, chunky tomato bisque. If you have a lot of juice when you mix in the cream, the cream can curdle. That doesn't affect the flavor, but it affects the appearance.
XanaDUer2
(10,327 posts)Nt
2naSalit
(86,039 posts)In about a week I'll have a bounty of fresh tomatoes from the garden. This sounds really good.
Vinca
(50,168 posts)The garden crop is just exploding so good timing.
Marthe48
(16,688 posts)I love the recipe made with fresh tomatoes. The only seeds I remove come out when I express the juice. If you decide to puree, would you want to peel the tomatoes and remove the seeds?
I saw pasta, in 2 Italian restaurants and recipes, with a creamed tomato sauce on top, and I thought this would be good for that.
Vinca
(50,168 posts)creamy soup or chunky soup. The pasta idea is good, too. You've inspired me.
Marthe48
(16,688 posts)That would work