Fried Red Tomatoes and Creamed Gravy
My mother’s family lived on the Eastern shores of southern Delaware and southern Maryland. One of her favorite recipes from her family was Fried Red Tomatoes and Creamed Gravy. This is now one of my family’s favorites too, though we do not use the creamed gravy.
8 to 10 large, firm red tomatoes
Salt and pepper
All-purpose flour
Granulated sugar
Whole milk
In a large cast-iron skillet fry the bacon until very well done. Remove the bacon. Drain on paper towels and set aside in a warm oven. Strain the bacon grease and return it to the skillet. Cut off the tops and bottoms of the tomatoes and slice them into ½-inch slices. Salt and pepper one side of the tomatoes generously and dredge with flour.
Heat the skillet on medium heat and add the strained bacon grease. Place the seasoned side of the tomato slices in the grease and cook over medium heat until brown. Salt and pepper the exposed side of the tomato slices. On each slice sprinkle a scant teaspoon of sugar and shake on enough flour to cover the tops of the slices. Turn, lower the heat, and cook until brown and tender. Remove the tomatoes to a large, hot platter and place bacon around the platter edges.
For the creamed gravy, add a small amount of flour into the skillet on low heat and blend thoroughly. Add some milk, stirring constantly until the gravy is brown and the right consistency. Pour into a small gravy boat and serve with the tomatoes and bacon.
YIELD: 8 TO 10 SERVINGS
Mrs. Bernice Wilson
Lawrenceville, Georgia