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Fried Tomatoes In Cream Gravy

Western.Chefs's picture
  Ripe tomatoes 6 Large, ashed and stemmed
  Flour 4 Tablespoon
  Salt 1 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Butter/Margarine / fat / salad oil 4 Tablespoon
  Milk/3/4 cup evaporated milk and 3/4 cup water 1 1⁄2 Cup (24 tbs)
  Granulated sugar 1 1⁄2 Teaspoon
  Bottled thick meat sauce 3⁄4 Teaspoon
  Prepared mustard 1 1⁄2 Teaspoon

Cut tomatoes in halves crosswise.
Sprinkle with 1 tablesp of the flour, 3/4 teasp of the salt, and the pepper combined.
Saute in the butter until golden brown and tender on both sides.
Arrange all but 2 slices on a hot platter.
Then stir the remaining 3 tablesp flour into the butter and tomatoes left in skillet.
Stir in remaining 3/4 teasp salt and all remaining ingredients; cook until creamy.
Pour over tomatoes.

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