COUNTRY CREAMED TOMATOES

Country Creamed Tomatoes image

Provided by alice coffield

Time 50m

Number Of Ingredients 7

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2 to 3 fresh large tomatoes, peeled and cut into med. chunks, with juice - cut them over a bowl to cach the juice
biscuit mix to make 12 drop biscuits, with milk, and oil or butter
2/3 c water
3 Tbsp margarine
1/2 to 3/4 c milk
2 Tbsp flour
2 Tbsp sugar

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.