Creamed Tomato Recipe

Ingredients You’ll Need
One of the best things about this creamed tomato recipe is how simple the ingredients are. You probably have most of them in your kitchen already! Every ingredient plays a key role in creating that perfect balance of tangy, creamy, and savory flavors.

Here’s what you’ll need:
Tomatoes – Fresh or canned, these form the heart of your tomato cream sauce. San Marzano tomatoes are ideal for their natural sweetness.
Heavy cream – This gives the dish its signature velvety texture, making it the perfect creamy tomato sauce or creamy marinara sauce base.
Onion & Garlic – These aromatics add depth and warmth to the flavor.
Butter or Olive Oil – For sautéing and adding richness.
Broth (optional) – If making a cream of tomato soup recipe, a little vegetable or chicken broth helps adjust the consistency.
Seasonings – Salt, pepper, basil, and oregano bring out the best in the tomatoes.
Parmesan (optional) – If you’re using this for a creamy spaghetti sauce, a sprinkle of parmesan adds a delicious umami kick.

Read More Here Homexan Recipe

Creamed tomatoes over toast is one of my go-to easy dinners. And it’s on my favorite list. But as I age, my recipe has become less and less complicated.

Heat a frying pan, using enough bacon grease (or butter) to just cover the bottom. While the pan heats, slice tomatoes into 1/2 inch thick slices, and dredge them in flour. Lay the tomato slices in the pan, enough of them to cover the bottom of the pan. Fry a few minutes on each side, allowing the flour to make a bit of a crust. Spoon some flour over the top of the cooked tomatoes, perhaps 2 tablespoons. Experience will tell you how much you need in order to create a creamy sauce. If the mix is too dry (that is, there’s dry flour not incorporated), I’ll add a bit more bacon grease.  Stir in one can of evaporated milk. Stir until thickened. While stirring, I’ll add Parmesan cheese and some sort of minced herbs for seasoning (whatever I have on hand).  Serve over toast. Yum.

Now, most folks use big tomatoes for this. But here in Hawaii, those are difficult to grow, so I don’t have them often. But I have an abundance of large cherry type tomatoes. I just slice these in half and proceed as usual. And when I’m short on bread, I serve the creamed tomatoes over something else…..rice, mashed or fried potatoes, even steamed snap beans.