Tomatoes With Stale Biscuits
A hearty tomato-based dish with cheesy and toasted biscuit bits, perfect for comforting meals and easy to prepare with simple pantry ingredients.
Ingredients
Instructions
- Bring the tomato juice or canned tomatoes to a boil.
- Add soda and salt to the boiling tomatoes.
- Keep boiling the mixture.
- Prepare a thickening paste by mixing 2 level tablespoons of cornstarch with enough milk to make a smooth paste, then add 3 tablespoons of the hot tomatoes to the paste.
- Add the cornstarch mixture to the boiling tomatoes, along with the grated Longhorn cheese and oleo.
- Gently stir in the stale biscuits or bread, broken into pieces, and serve.
Tips & Substitutions
For a creamier texture, consider adding a splash of heavy cream or using a blend of tomato juice and crushed tomatoes. If you don't have Longhorn cheese, cheddar or mozzarella can work as a substitute. Adjust the salt according to your preference, especially if using canned tomatoes, which can be saltier. To enhance flavor, add herbs like basil or oregano, which align well with many American recipes.
Serving Suggestions
Serve this dish hot, garnished with fresh herbs like parsley or basil for added flavor. It pairs beautifully with a side of Southern Spoon Rolls or a simple green salad. For a heartier meal, consider serving it alongside rich whole wheat bread, which complements the tomato flavor well.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop over low heat, stirring occasionally to maintain consistency. If the mixture thickens too much during storage, add a splash of milk or water while reheating to reach the desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Tomatoes With Stale Biscuits contains roughly 281 calories, with 4g protein, 51g carbohydrates, and 7g fat. It is an excellent source of iron (20% of the Daily Value), and a good source of calcium and vitamin C. Note that it is relatively high in sodium, at 1950mg per serving (85% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh tomatoes instead of canned?
Yes, you can use fresh tomatoes! Blanch and peel about 1.5 to 2 pounds of fresh tomatoes, then chop them and use them in place of canned tomatoes. Adjust the seasoning as fresh tomatoes can vary in acidity and sweetness.
What can I use if I don't have cornstarch?
If you don't have cornstarch, you can substitute it with an equal amount of all-purpose flour or arrowroot powder. Just remember that flour might require a longer cooking time to remove its raw taste, so ensure to cook the mixture for a few extra minutes.
Is this dish suitable for vegetarians?
Yes, this dish is vegetarian as it primarily consists of tomatoes and cheese. Just ensure that the cheese you use is vegetarian-friendly, as some cheeses are made with animal rennet. This recipe can also be a fantastic addition to any vegetarian recipes collection.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).