Pennsylvania Dutch Fried Tomatoes
* Exported from MasterCook *
Pennsylvania Dutch Fried Tomatoes
Recipe By : Cookbook Digest
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables
Amount Measure Ingredient -- Preparation Method
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4 medium-sized tomatoes
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
6 tablespoons unsalted butter
1 cup all-purpose flour
1/4 cup light brown sugar
1/2 cup heavy cream
Wash and dry the tomatoes and slice both ends off each one. Slice each tomato into 3 pieces horizonally. You should have 12 slices about 3/4-inches thick, depending upon the size of the tomatoes.
Season the tomato slices with the salt and pepper. Heat the butter in a heavy 12-inch skillet (not cast iron). Dredge both sides of the tomatoes in the flour and cook them in the butter for 4 to 5 minutes, or until they start to brown on the bottom. With a wooden spoon force half of the brown sugar through a sieve onto the tomatoes. Turn the tomatoes, sprinkle with remaining brown sugar and cook 3 to 4 minutes longer.
Add the cream and when the liquid starts to boil, remove the tomatoes to a serving dish and turn off the heat. With a wire whisk, blend the contents of the pan and pour over the tomatoes. Serve at once.
Serves 4-6
Note: The first time I ate these tomatoes, I couldn't believe the combination -its wonderful!
Source: Cookbook Digest
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