Tomatoes with Milk Gravy
4 tomatoes (large)
Salt and Pepper
2 cups milk (2 percent or better)
Wash & slice off ends of tomatoes. Cut them in half crosswise. Season ½ cup flour with salt and pepper. Dredge tomato halves and brown in hot bacon grease in skillet. Take up onto a hot platter. Add 2 tablespoons flour to fat in skillet. Brown. Add milk & cook, stirring until thickened slightly. Add salt & pepper to taste. Pour over tomatoes. Serve immediately.