Country Creamed Tomatoes Recipes

Steps:

• Cut each tomato into four thick slices; place on paper towels to drain. Meanwhile, in a small bowl, beat the cream cheese, parsley, basil, garlic and salt until blended. Spread cream cheese mixture over eight tomato slices; top with remaining tomato slices., Place flour and bread crumbs in separate shallow bowls. In another bowl, whisk egg and milk. Coat the top and bottom of each sandwich with flour, dip into egg mixture, then coat with crumbs., In a large skillet, heat butter and oil over medium heat. Fry tomato sandwiches in batches for 3-4 minutes on each side or until golden brown. Drain on paper towels.

Steps:

• 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.).
• 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.
• That's it! Serve over homemade biscuits, cornbread, potatoes, or whatever you like!

Steps:

• In a small saucepan, bring the cream, thyme and cinnamon stick to a simmer over medium-low heat.
• As cream comes to a simmer, drain the tomatoes (no need to rinse), discarding the juices. Add the whole tomatoes to the saucepan and bring to a simmer, breaking up the tomatoes with a wooden spoon. Cook until the tomatoes are soft and the cream is slightly thickened, about 5 minutes. Season with salt and pepper.
• To eat, place a slice of toast in a shallow bowl or rimmed plate, and spoon the tomatoes and plenty of cream over the toast. Season with more black pepper, if you like.

Steps:

• Melt 4 tablespoons of the butter in a heavy skillet and sauté the ham slices about 3 minutes on each side. Remove the ham to a heated platter and keep warm.
• Drain the tomatoes and dust them with the seasoned flour. Add more butter to the pan if necessary and fry the tomatoes 3 minutes on each side or until tender, sprinkling each side with a little sugar. Remove and drain on paper towels, then arrange on the platter with the ham.
• While the tomatoes are cooking, make the gravy:Pour off all but 3 tablespoons of the cooking fat. Stir in the flour and cook, stirring, for 1 to 2 minutes. Slowly whisk in the milk. Stir constantly until thickened, about 4 to 5 minutes. Season with salt and pepper.
• Pour the gravy over the ham and tomatoes and serve immediately.