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Creamed Tomatoes: Version 2, With Cream

As promised, this is the follow-up post to Creamed Tomatoes, Version 1. The main difference is this version contains cream, milk or half-and-half.

I have come to the conclusion that my mom made creamed tomatoes both with and without the milk/cream.

Here is as close as I can get to her recipe:

I do not add any butter to this version because I use either whole milk or half-and-half.  There is enough fat in the whole milk to cream choices to make the end product very creamy without the butter.

No, the milk should not curdle just because you add it to hot tomatoes.  Just be sure to reduce the heat…well below boiling…and slowly stir in the milk.

Even commercially canned tomatoes can vary widely on sweetness and saltiness.  I strongly suggest tasting them before deciding how much sugar and salt to add.

Up next, the last creamed tomatoes installment:  Creamed tomatoes with dumplings.

 

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Comments

  1. One of these days I’m going to try the creamed tomatoes without cream. Mom, the ever busy farmer, would tear up chunks of homemade bread and put in the tomatoes. I’d love to try it with the dumplings!

  2. My great grandma and grandma and Mom used to make me a version is this. Its our comfort food. My Mom, Sister and I still eat it! We call it macaroni and tomatoes.
    Can of whole tomatoes or diced
    Salt and pepper
    Butter
    Sugar
    Flour and milk mixed together and added at the end tonthicken.
    Served over elbows or shells.

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