| Fried Tomatoes
4 firm ripe tomatoes
1 cup of flour or cornmeal
salt and pepper
sugar, optional
bacon drippings
Wash the tomatoes, remove the stem ends and slice across into 1/4 to 1/2 inch slices. Dredge the slices on both sides with flour and cornmeal, and season with salt, pepper and sugar (if desired). Fry in hot bacon dripping until brown, turning once and adding more fat if necessary.
If desired, a gravy may be made of 1 tablespoon of the drippings mixed with 1 tablespoon of flour and cooked with 1 cup of milk until thick. Pour the gravy over the fried tomatoes. |
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