Fried Red Tomatoes with Milk Gravy

5 or 6 large, ripe Jersey Fresh tomatoes
¾ cup flour
salt & pepper to taste
¼ cup butter (½ stick)
1/3 cup cooking oil
1 cup milk

Cut tomatoes in slices about ½ to ¾ inches thick. Dredge both sides in ½ cup flour, seasoned with salt and pepper. Heat oil and butter and place tomatoes in frying pan. Cook on one side until very brown. Then carefully turn with spatula to other side to brown. When cooked through, remove all but one piece to a platter and keep warm. Mash remaining tomato in pan and mix in remaining ¼ cup of flour. Add milk slowly and stir over high heat to thicken. Pour milk gravy over tomatoes.

Contributed by: Carrie Spott, Philadelphia, PA ( website)

Jewels Quelly (Get our free e-zine by signing up at our website!)
Graduate of The Culinary Institute of America   Certified Personal Chef
AngelFood Personal Chef Service and Catering Company
A division of Jewels Quelly Enterprises, LLC    Washington, New Jersey 07882   
Email:     (908) 689-9530

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