Pennsylvania Dutch Tomatoes


4 tbsp. butter or oleo

6 firm tomatoes, red or green

4 tbsp. flour

1 tsp. salt

1/8 tsp. pepper

3 tbsp. brown sugar

1 c. heavy cream


Cut tomatoes in thick slices; dip in flour mixed with salt and pepper. Sprinkle with brown sugar. Heat butter in large skillet; add tomatoes and cook slowly. Turn over and sprinkle again with brown sugar. When tomatoes are tender, add cream and cook until bubbles. Arrange tomatoes on a serving platter and pour sauce over them. Serves 6.


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