Fried Tomatoes with Gravy

Fried Red Tomatoes with Gravy

I love this different variation of fried tomatoes. It has a lighter coating, the unique sweetness of a sprinkle of brown sugar and the gravy over the top adds a hearty touch to it.

Fried Tomatoes with Gravy

4 medium tomatoes
½ c. flour
½ tst. Salt
3 Tbl. butter
½ tsp. pepper
2 Tbl. brown sugar
1 c. half & half

Use ripe but firm tomatoes. Do not remove the skins. Cut into slices about 1/3 inch thick. Melt butter in a large skillet on medium-high heat. Roll tomato slices in flour and fry in melted butter. Cook for about 3 minutes on each side or until golden brown. When browned on both sides sprinkle with salt, pepper, and brown sugar. Remove tomatoes onto a paper towel lined platter to drain excess oil. Place the tomatoes on a serving platter. In the same frying pan, add 1 Tbl. flour to the excess butter, whisk well; when blended add the half and half. Allow the gravy to thicken and then pour it over the fried tomatoes.


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