Grandmother.s Fried Tomatoes with Gravy

6 bacon strips or 6 tablespoons of vegetable oil
6 fully ripened tomatoes
1/2 teaspoon salt
1 cup flour
1 1/2 to 2 cups milk

Fry the bacon, then remove it from the pan and set aside. If you are using vegetable oil, omit the bacon and heat the oil now.

Slice the tomatoes thickly and dredge each slice in salted flour.

Fry each slice in the fat or oil until the oil is nicely browned. The slices will break up somewhat and small bits of tomato and flour will collect in
the pan.

Place the fried slices in a serving bowl and drain the fat and juices from the serving bowl back into the pan.

When all the tomatoes are fried and in the serving bowl, add flour to the hot pan. Stir constantly to blend the flour with the juices and residual bits
of tomato. Then still stirring, gradually add the milk to make a thick but not stiff gravy.

Pour the gravy over the tomatoes and if you are using bacon, put it on top.

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