Fried Tomatoes with Tomato Gravy
Summer comfort food at its finest! Delicious fried tomato slices smothered in a thick and creamy tomato gravy. This craving worthy recipe is a perfect way to use up those fresh summer tomatoes.
Equipment
- Large deep skillet or frying pan
- large mixing bowl
Ingredients
Fried Tomatoes
- 4 large firm tomatoes just barely ripe
- 1 stick butter
- 1 cup all-purpose flour
- salt and pepper
Tomato Gravy
- 6 cups quartered tomatoes overly ripe/juicy
- 1 tbsp salt
- ½ tbsp ground black pepper
- 1 cup all-purpose flour
- ½ stick butter
- 3 cup milk
Instructions
Fried Tomatoes
- Wash and dry 4 large tomatoes and cut into thick slices. Salt and pepper the slices on both sides. It is very important that you pick very firm tomatoes that are just, or not quite ripe so that they don't fall apart when you fry them.
- Turn your skillet on high to heat up and put in your stick of butter to melt.
- Add about 1 cup of flour to a shallow dish or plate. Coat your tomato slices on all sides with the flour and transfer them right to the hot skillet. (You should only flour 4 or 5 at a time since you don't want to crowd your skillet.)
- Cook each slice for 2 to 3 minutes on each side or until golden brown. Transfer to a plate or casserole pan while you flour and fry your next batch of slices. Continue until all of the slices are fried. You do not need to clean out your pan you'll be making the gravy right in it.
Tomato Gravy
- Add your quartered or chunked tomatoes to a large mixing bowl. Add the salt and pepper and toss to mix the seasoning through.
- Add the flour to the tomatoes and toss to combine well.
- In the same frying pan that you fried your tomatoes in add another ½ stick of butter and turn on medium high heat.
- Once the butter has melted add the tomato flour mixture to the pan and cook for 5 minutes.
- Stir in the milk and simmer on low heat for about 10 to 15 minutes stirring occasionally.
- Ladle over fried tomato slices to serve or with crusty bread or biscuits.