This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Creamed Tomatoes
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- #44143
serves/makes:
ready in:
under 30 minutes
under 30 minutes
3 reviews
1 comment
ingredients
1 can (16 ounce size) tomatoes with juice, cut up
1 tablespoon butter or margarine
1 1/2 teaspoon sugar
1/8 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons flour
3/4 cup milk
1 slice bread, toasted
directions
Combine tomatoes with juice, butter, sugar and salt in a medium saucepan, heat over medium heat. Stir in baking soda.
Combine flour and milk, blend well and stir into hot tomato mixture. Cook, stirring constantly until mixture is thick and bubbly. Break toasted bread into small pieces and add to hot tomato mixture.
Serve in sauce dish as a vegetable or over biscuits or toast.
added by
nutrition data
119 calories, 5 grams fat, 16 grams carbohydrates, 4 grams protein per serving.
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reviews & comments
July 11, 2017
My daughter-in-law made this and served it over cornbread. It was so good. She didn't put the bread in it and we used heavy cream in it.
I'm so excited to find this recipe. My mom made it when I was at home and I had forgotten about it. Sadly, she's no longer here to tell me how she fixed it. Can't wait to try it.
September 13, 2013
Oh does this bring back memories! I grew up eating this and never appreciated it. Now as an adult I love it and it is my total comfort food. We always had it over thick dense biscuits. I only use a pinch of sugar though, not the full 1 1/2 tsp.
March 15, 2011
was as good as friend remembered grandmother used to make