Genell Dellin

Tomatoes with Milk Gravy

Tomatoes with Milk Gravy

4 tomatoes (large)
Flour
Salt and Pepper
Bacon Fat
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.