Pennsylvania Dutch Tomato Gravy
- 3 tomatoes, sliced thick
- 2 tablespoons butter or margarine
- salt and pepper to taste
- milk (about 1/2 cup or until a thick gravy consistency is achieved)
- toasted bread
Melt the butter in a frying pan. Slice the tomatoes and dredge in the flour. Saute' the tomatoes until lightly browned. Season with salt and pepper. Once the tomatoes are browned, they will begin to break apart. At this point, use spatula to break them apart completely. Add the milk and cook, continuing to break up the large pieces of tomato until reduced slightly. The result will be slightly lumpy, but very good. Serve on toasted bread.