Fried (red) Tomatoes and Tomato Gravy
Ingredients
- Ripe red tomatoes, peeled
- flour as needed
- sugar to taste
- shortening or butter to keep from sticking
- salt and pepper to taste
- milk as needed
Instructions
Pennsylvania Dutch. Slice the tomatoes and dip in flour and fry lightly in a little fat. While frying, sprinkle a little sugar, salt and pepper on top. You may need to add more shortening or butter to the pan as you cook. When slightly browned on one side, turn over and do the same with the other side, NOT TOO much sugar. When soft and brown enough on both sides, take out of the pan to a serving dish. Add some butter to the pan, then use bits and pieces of tomato to brown in the pan and mash up, leaving in the pan. Sprinkle some flour in the pan and stir until all is taken up. Add milk to the browned tomato bits and flour to make a gravy. Add salt and pepper to taste. Serve with the tomato gravy over the tomatoes.
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