Recipe by Dotti5
"This has been a standard in our house for the past 30 plus years. We have fresh tomatoes in the spring and fall."
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vegetable oil for frying
ripe tomatoes, sliced
seasoning salt to taste
all-purpose flour for coating
ground black pepper
I made this for lunch one day, and I did modify it a bit, based on personal taste preferences. First of all, I double-dipped the tomato slices...flour, egg wash (1 egg, w/some milk), and then flour again. It created more of a crunchy texture which I really love. For the gravy, I only added about a teaspoon of brown sugar, because 2 Tbsp. seems like an awful lot. I guess it's a matter of taste, but I liked it with less sugar. But, it turned out very good, and I will make it again!
I have cooked these tomatoes for years! My great grandmom,did it and then my g mom and my mom, now me! I do them a little different, more italian taste, no sugar...garlic, onion, salt! My grandmom, always said the key was to get the first batch really dark...makes all the difference in the world! yumm
I remembered fried red tomatoes and gravy that my mom used to make and was excited to see this recipe. It wasn't quite what I remembered. The brown sugar made the gravy way too sweet.
This was a very strange side dish. It wasn't bad, but it wasn't good. It was also very sweet. Different, but I won't be making it again.
I saute'd a sliced onion in oil first,then placed in same pan with saute'd tomatoes. I breaded tomatoes with Italian bread crumbs before frying and mixed 2 T cornstarch to half and half before adding to skillet after removing tomatoes. Very substantial dish and a good way to use tomatoes that are ripe
The flavor was good, but the tomatoes turned out mushy. I think I'll try this again with fresh, slightly green garden tomatoes this summer.
* Percent Daily Values are based on a 2,000 calorie diet.
Fried Red Tomatoes with Gravy
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 41
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