Pennsylvania Dutch Tomatoes
Yield: Serves 6.
Dare to be different -- try these sweet and creamy Pennsylvania Dutch Tomatoes for breakfast with crisp bacon.
- 4 tablespoons butter or margarine
- 6 firm tomatoes, red or green
- 4 tablespoons flour
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 3 tablespoons brown sugar
- 1 cup heavy cream
Cut the tomatoes into thick slices; dip in flour mixed with salt and pepper. Sprinkle with brown sugar.
Heat the butter or margarine in a large skillet. Add the tomatoes and cook slowly. Turn once and sprinkle again with brown sugar. When the tomatoes are tender, add cream and cook until it bubbles. Arrange the tomatoes on a serving platter and pour the sauce over them.