| | Directions | | Dredge thick slices (3/4") of partially ripe unpeeled tomatoes in flour, salt, and pepper mixture. Brown in hot fat on one side, and before turning, place spoonful of brown sugar and a "dab" of butter on top side of each slice. Turn and brown that side. The brown sugar will caramelize and the tomato becomes tender. Remove slices from pan and keep warm. Prepare gravy by adding more fat to the pan, if necessary, and by adding the left over flour and seasonings from dredging mixture. Heat until the mixture bubbles. Add water to make a gravy consistency. Add 1/2 C. milk and warm, but do not boil. Place tomato slices in gravy and serve. |
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| Ingredients | | - |  | 1 slice tomato (3/4 inch slices) |
| - | | fat for frying |
| - | | flour |
| - | | salt |
| - | | black pepper |
| - | | brown sugar |
| - | | butter |
| - | | water |
| - | | milk |
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