From my younger sister, Grandmother Cox’s recipe for Creamed Tomatoes
- 1 pint whole tomatoes
- pinch of baking soda
- 1/3 cup flour
- 1/3 cup milk
- 3 Tbsp butter
Empty tomatoes into saucepan and crush them. Add pinch of baking soda (prevents milk from curdling) and stir. Put over medium heat. While tomatoes are heating, whisk together in a bowl, flour and milk (or shake in a jar). Add milk mixture to warm tomatoes. Heat until starting to bubble. Stir in butter, salt and pepper. Serve over buttered toast.
These measurements are estimates. My Grandmother didn’t measure and neither do I. In her words when she taught me how to make these, “Sometimes you get them too thick and you have to add milk and sometimes they’re too thin and you have to add flour.”