Recipe: Stewed Tomatoes (AKA Creamed Tomatoes or Tomato Gravy)

STEWED TOMATOES
Also Known As: Creamed Tomatoes or Tomato Gravy

1 quart (4 cups) canned tomatoes (or juice if you don't like chunks)
2 tablespoons butter or 2 tablespoons margarine (do not use the whipped margarine)
1 cups milk
2 tablespoons all-purpose flour (or 1 tablespoon cornstarch)
Salt and pepper
Sugar

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). Do not boil the tomatoes.

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.

Serve over biscuits, cornbread or potatoes.