Tomato Gravy
  • 2 medium firm, ripe tomatoes
  • 4 Tablespoons butter (1/2 stick)
  • 1/2 cup flour
  • 2 Tablespoons brown sugar
  • 1 teaspoon salt
  • 1 small onion, diced
  • 1/2 cup water
  • 1/2 cup milk
  • fresh ground pepper to taste
  1. Bring large pot of water to a boil. Skin tomatoes by dropping them in the water and letting them simmer 2 minutes.
  2. Remove tomatoes with a slotted spoon.
  3. Peel tomatoes and cut and core.
  4. Cut each one into a 4-inch thick cross slice.
  5. Melt butter in a large frying pan.
  6. Place flour on a plate and generously flour tomatoes on both sides.
  7. When butter has sizzled up and then subsided, add tomatoes and quickly fry each side until brown.
  8. Add brown sugar, salt, onion, water and milk to tomatoes, reduce hear to low and cook another 20 minutes.
  9. Stir two or three times, and mash down the tomatoes with fork to break tomatoes up as smoothly as possible.
  10. Add pepper just before serving.
  11. Serve over noodles or with roast chicken.
This seems to be a regional thing. Southern people seem to know of it and around here the PA Dutch.