Fried Tomatoes and Gravy

Rev 0.10, last revised:  06-Oct-09

[Caution:  This recipe is still under construction--steal at your own risk!]

Those of you that know how I cook, know that I love fresh, wholesome as well as simple, easy recipes made in an old-fashioned way and/or with old-fashioned ingredients.  This recipe is exactly that.  This is an old recipe, and therefore gets my full attention.  I hope you enjoy making and eating it as much as I did.



Fry the bacon until slightly crispy.  Remove and set aside.  Depending on how much bacon fat you got, remove or add lard or butter until you get about 8  - 10 Tablespoons or so.

While the bacon is frying, mix the flour and salt, using your fingers, in a rather flat dish.

Thickly slice the tomatoes (about 1/2 an inch or so thick) and dredge each slice in the salt & flour mixture made in the previous step.

Drop in and fry each slice in the bacon fat until nice and brown.  Don't crowd them.  You can leave any bits & pieces of tomatoes or the flour mixture in the frying oil.  Or, if it becomes too much, remove it to the same plate as your fried tomatoes.

When all of the tomato slices have been fried, drain any of the juice that has collected in your tomato receptacle into the pan, as well as any of the bits and pieces of tomato and flour noted above.

Add the remaining flour to the frying pan.  Stir constantly to blend the flour with the juices and residual bits of tomato and flour crumbs. As the mixture starts to thicken up, stir in the milk or half & half to make a thick but not stiff gravy.

Pour the gravy over the tomatoes, and crumble the bacon over the top.