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	My grandmother often made tomato gravy in the summertime, but being a

		true Pennsylvania Dutch cook she never used a cookbook or a recipe. My mother and I approximated this as best we could with one variation. My grandmother used lard, but we changed the shortening to butter. Tomato Gravy This can be a side dish or a main course. 3 tomatoes, sliced thick 2 tablespoons butter or margarine flour salt and pepper to taste milk (about 1/2 cup or until a thick gravy consistency is achieved) toasted bread Melt the butter in a frying pan. Slice the tomatoes and dredge in the flour. Saute' the tomatoes until lightly browned. Season with salt and pepper. Once the tomatoes are browned, they will begin to break apart. At this point, use spatula to break them apart completely. Add the milk and cook, continuing to break up the large pieces of tomato until reduced slightly. The result will be slightly lumpy, but very good. Serve on toasted bread.