Creamed Tomatoes on Toast
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup heavy cream
- 2fresh thyme or oregano sprigs, or 1 fresh or dried bay leaf
- 1cinnamon stick
- 1(28-ounce) can whole peeled tomatoes
- Kosher salt and black pepper
- 4slices sourdough or rustic country bread, toasted
Nutritional analysis per serving (4 servings)
318 calories; 23 grams fat; 14 grams saturated fat; 1 gram trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 24 grams carbohydrates; 6 grams dietary fiber; 8 grams sugars; 6 grams protein; 672 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a small saucepan, bring the cream, thyme and cinnamon stick to a simmer over medium-low heat.
- Step 2
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.
- Step 3
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.
- Leftovers can keep for 3 days in the refrigerator. Reheat over low heat.
Private Notes
Comments
Comfort food! I made this on a cold, raw January day and it just hit the spot. It is flexible, too. I didn't have the tarragon or oregano, so I used fresh basil and garlic to infuse the cream. Then I rubbed the toast with another garlic clove. Ladle the soup over the toast and give it a few minutes to soak in and soften up the bread. It is undeniably scrumptious. I will definitely make this again.
How can something so simple be so delicious? Try this for a simple and soulful supper! 5 stars!
Splendid. So so good. Don't be like me and reject the cinnamon out right -- I didn't do the cin stick but ultimately did, maybe half a pinch, of ground cinnamon. I was pleasantly surprised. No thyme as I just don't care for it but bay leaf. Served it over rustic crusty bread (NYT Cooking recipe) that was made last night. My word. Perhaps a pinch of brown sugar to round the flavor. Very, very nice.
FABULOUS. I was using up fresh garden tomatoes, so instead of canned, I used a Yellow Brandywine that I diced, skin and all. And halved the recipe as I was just cooking for myself. Oh my goodness, it became the most gorgeous orange-yellow! So much more attractive than the NYT photo. I used one sprig each of English thyme and Italian Supreme oregano that I had growing. Served it over Trader Joe's Rustico bread, alongside an over-easy egg, which also sang with this sauce. MWAH!!
My mom made something like this when I was a kid but she added cheddar. I don't know what it was really called but we called it tomatoes and cheese. She would serve it on bread ir toast. I've tried recreating it but to no avail. I'll try this and add some cheese and see how it goes!
Very good, used sprinkled a bit of flour on tomatoes after sautéing then added evaporated skim milk instead of cream.
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