Recipe: Creamed Tomatoes

CREAMED TOMATOES

"This is lovely over toasted English muffins, sprinkled with minced green onions, cheese and hot sauce."

1/2 cup butter or margarine
35 ounces whole canned tomatoes
10 tablespoons flour
1 quart whole milk
2 teaspoons salt
1 teaspoon ground black pepper
8 hot baked biscuits (for serving)

Melt butter in a heavy pan. Add tomatoes that you have drained. Bring to a boil and mash.

Mix flour with milk, stirring until smooth. Add this mixture to tomatoes. Add seasonings. Cook and stir constantly for 10 minutes until thickened. Serve over hot biscuits.

Makes 8 servings
Source: American Tomato: The Complete Guide to Growing and Using Tomatoes by Robert Hendrickson