Fried Tomatoes In Cream Gravy
|Ripe tomatoes||6 Large, ashed and stemmed|
|Salt||1 1⁄2 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.