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Print this Recipe    Fried Red Tomatoes

Fried (red) Tomatoes and Tomato Gravy
Pennsylvania Dutch

Ripe red tomatoes, peeled
flour as needed
sugar to taste
shortening or butter to keep from sticking
salt and pepper to taste
milk as needed

Slice the tomatoes and dip in flour and fry lightly in a little
fat. While frying, sprinkle a little sugar, salt and pepper on
top. You may need to add more shortening or butter to the pan as
you cook. When slightly browned on one side, turn over and do the
same with the other side, NOT TOO much sugar. When soft and brown
enough on both sides, take out of the pan to a serving dish.

Add some butter to the pan, then use bits and pieces of tomato to
brown in the pan and mash up, leaving in the pan. Sprinkle some
flour in the pan and stir until all is taken up. Add milk to the
browned tomato bits and flour to make a gravy. Add salt and pepper
to taste.

Serve with the tomato gravy over the tomatoes.

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4 of 5 people found the following review helpful:
Taste: Ease of Prep: Appearance:
Wonderful tomato gravy!, July 26, 2004 - 05:05 PM
Reviewer: Anonymous from Wilmington, Delaware
This is a taste of my southern NJ childhood! I have looked and looked for a recipe like this. We served it over toast. My husband's family had it over mashed potatoes. Enjoy!!

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1 of 2 people found the following review helpful:
Taste: Ease of Prep: Appearance:
Fried red tomatoes, July 27, 2004 - 10:59 AM
Reviewer: Marti from Aberdeen, Maryland USA
I have made this recipe many times and it always turns out wonderful.

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