By Possumstew on August 27, 2008
"I've been eating creamed tomatoes over biscuits or cornbread my entire life. It's so yummy! For those who've never had it, it tastes similar to creamy tomato soup, but it's thicker. I grew up in rural West Virginia, and everyone always called it creamed tomatoes, but a few years ago, I found out that some people call it tomato gravy. Either way, it's the same thing. My hubby also likes to pour it over his fried or mashed potatoes! I hope you enjoy it. It's always been one of those down home comfort foods for me! Serve with homemade biscuits. Here's a link to a really good recipe! https://www.recipezaar.com/26110"
Serving Size: 1 (155 g)
Servings Per Recipe: 8
"I am also from West Virginia. My husbands loves this. He grew up on this. His mother is getting on in years and can't make this anymore, or remember how to make it. He was so happy i found this recipe. Exactly like mom's. Thanks so much for posting."
"I grew up on creamed tomatoes, fried potatoes and biscuits! This is the same recipe that was handed down to me from my grandma. My grandma had a sweet tooth so she always put a dab more sugar in it - we have used both home-canned tomato juice and tomatoes - both are delicious! Try this recipe, you won't be disappointed. Oh, by the way, I live in West Virginia too."
"Few months ago, I had prepared cream of tomato...I prefer grinding fresh tomatoes from market...I mix it baby tomatoes (its small ones).You may add onion and garlic powder in case you are bored with pepper (optional). Garnish the soup with spring onion. If you want it in fresh mood...try mint leaves without onion and garlic."
"Oh this was great ....<br/>This food from home .... "montani semper liberi" ....<br/>This and a good sugarless yellow corn bread, and I'm back in WV ....<br/>Thank You for a Taste of Home ...."
"I loved every bite of this. It was cold here and this meal was nice and comforting."
"I have always loved tomato gravy, but my husband, not so much. I guess that is why I don't make it more often. We have always called it "fried tomato gravy". I have only made it in the summer when I use ripe tomatoes that I slice thin, fry in butter and then add the flour and milk just like your recipe. When I was a kid, I use to love that the "gravy" turned pink from the tomatoes. BTW, I am a former WV girl and my mother always had fried potatoes along with this dish. Gotta love those carbs! Thanks for the memories."