Indiana Fried Tomatoes with Cream Gravy

by Kathleen Morrison

Servings:

INGREDIENTS

Tomatoes, as desired
Bacon fat, as needed
Flour, as needed
Milk, as needed
Salt, to taste
Pepper, to taste

INSTRUCTIONS

Remove stem end from firm ripe or green tomatoes. Cut tomatoes into 1/2-inch slices. Dip slices into dry pancake mix or cornmeal; add salt and pepper to taste. Fry in bacon fat until brown, turning once. Just before removing from skillet, sprinkle each slice with 1/2 to 1 tsp. sugar. Keep warm in warm oven.

Stir flour and milk into drippings in skillet, using 3 tbsp. flour for each 3 tbsp. of drippings and 1-1/2 cup milk. Stir and cook until thickened. Season with salt and pepper. Pour gravy around tomatoes and serve at once.

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Tagged: sidedishes, tomatoes add tags

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