Creamed Tomatoes On Toast Recipes

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:

• Puree 1 chopped plum tomato, 1 grated garlic clove, 2 tablespoons olive oil, and 1/2 teaspoon kosher salt in a food processor. Halve 2 mini baguettes lengthwise, then crosswise. Broil until toasted. Spread with the tomato mixture; season with salt and pepper. Top with shaved manchego.

Steps:

• In a medium saucepan over low heat, melt butter. Whisk in flour all at once to form a roux. Whisk in milk, a little at a time, increase heat to medium-high, and cook, stirring, until thickened. Bring to a boil, stir in beef and cayenne, heat through and serve over toast.

Steps:

• Preheat to 375F Simmer double cream with garlic til reduced by 1/3 Put tomatoes, cut side up in oven proof dish, season Strain cream into bowl, stir in basil or mint Lightly season, pour over tomatoes Bake 20-25 mins or until cream is thick and reduced and tops of tomatoes are slightly blistered. Spoon on toasted bread (option garlic bread).

Steps:

• Press the feta for an hour: Take a stack of plates, wrap the feta in a dish towel, put it on the bottom plate, and put the rest of the stack on top of it.
• Purée the pressed feta in a food processor until smooth. Combine the feta and heavy cream in a bowl and mix it by hand until it's smooth and creamy. Refrigerate until ready to use.
• Slice your loaf of bread into 1/2-inch-thick pieces. Toast your pieces in the oven or toaster just until heated; you want it crispy and warm, but no color.
• In a large bowl, place grapefruit juice, tomato oil, garlic, arugula and herbs; toss to combine. Add more oil and grapefruit juice if desired.
• Spread the whipped feta on the toast, then put down a layer of greens. Top with a layer of tomatoes. Season to taste with salt and pepper, sprinkle the grapefruit zest on top, and serve.

Steps:

• Toast the bread slices, and while still warm, spread both pieces of toast with some or all of the butter.
• Take one slice of buttered toast and spread with some or all of the cream cheese.
• Top with thin slices of tomatoes.
• Add salt and ground black pepper to taste.
• Top with the other slice of buttered toast.
• Eat at once.

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:

• Cut the tomatoes in halves.
• In a frying pan melt a lump of butter. Put in the tomatoes, cut side downward. With a sharply pointed knife, puncture the rounded sides of the tomatoes here and there. Let them heat for five minutes, then turn them over. Sprinkle with salt.
• Cook them for another 10 minutes. Turn them again. The juices run out and spread into the pan. Once more, turn the tomatoes cut side upward. Put about 3 ounces of thick cream around them in the pan, mixing it with the juices. As soon as it bubbles, slip the tomatoes and all their sauces onto a hot dish.
• Serve instantly.