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Categories: Vegetables - Vegetarian - Fried Foods - Pan Fried - Boiled
From: Nanna Marter
Recipe Full Resolution

Ingredients

Ingredient Amount Notes
Margarine ½ lb Have extra on hand
Butter ½ lb Optional - May substitute for Margerine
Tomatoes   Red
Flour 3 Tbsp Have extra on hand
Salt    
Pepper    
Onion Salt    
Sugar    
Milk 1 quart  

Method

  1. Wash, stem and halve tomatoes
  2. Add ½ lb of Margerine to large, heavy skillet, adding more if needed
  3. Pre-warm serving platter
  4. Heat Margerine
  5. Roll tomatoes in flour
  6. Add tomatoes to hot margerine, with sides touching until skillet is full
  7. Shake salt, pepper, and onion salt on tomatoes
  8. Add a pinch of sugar to tomatoes
  9. Brown tomatoes gently on one side
  10. Turn tomatoes and brown other side
  11. If tomatoes are too firm, cover with lid and cook on low heat for a few minutes
  12. Using a spatula, remove firm tomatoes to warm serving platter, leaving softest tomatoes in pan
  13. If more tomatoes are needed, add more Margerine and fry a second skilletful of tomatoes before proceeding
  14. Stir ing 3 Tbsp of flour to sfot tomatoes and fat remaining in pan
  15. Add 1 quart of milk while stirring constantly
  16. Bring to a boil still stirring constantly
  17. Add more salt and pepper to taste
  18. Pour gravy over tomatoes and serve

Notes From Gran

  • We do not serve meat when we have this for dinner
  • Good with Macaroni and Cheese

Modern Notes

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