Fried Red Tomatoes with Gravy

Fried Red Tomatoes with Gravy

7
Dotti5 0

"This has been a standard in our house for the past 30 plus years. We have fresh tomatoes in the spring and fall."

Ingredients 35 m {{adjustedServings}} servings 110 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 110 kcal
  • 6%
  • Fat:
  • 4.5 g
  • 7%
  • Carbs:
  • 15.7g
  • 5%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 166 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

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  1. In a large skillet heat oil over medium heat. Sprinkle seasoning salt on both sides of tomato slices, then dredge in the 1/2 cup of flour. Place tomatoes in the hot oil and fry until golden brown, turning once. Keep tomatoes warm.
  2. Add the 2 tablespoons of flour to the oil and cook over medium heat, stirring until smooth, about one minute. Gradually pour in the half and half, stirring constantly until thickened. Stir in the brown sugar, salt and pepper. Spoon gravy over the tomato slices and serve immediately.
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Footnotes

  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
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Reviews 7

  1. 7 Ratings

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Barbara North
8/19/2003

I made this for lunch one day, and I did modify it a bit, based on personal taste preferences. First of all, I double-dipped the tomato slices...flour, egg wash (1 egg, w/some milk), and then flour again. It created more of a crunchy texture which I really love. For the gravy, I only added about a teaspoon of brown sugar, because 2 Tbsp. seems like an awful lot. I guess it's a matter of taste, but I liked it with less sugar. But, it turned out very good, and I will make it again!

Lisa Stossmeister
7/31/2008

I have cooked these tomatoes for years! My great grandmom,did it and then my g mom and my mom, now me! I do them a little different, more italian taste, no sugar...garlic, onion, salt! My grandmom, always said the key was to get the first batch really dark...makes all the difference in the world! yumm

BDEGER
8/19/2003

I remembered fried red tomatoes and gravy that my mom used to make and was excited to see this recipe. It wasn't quite what I remembered. The brown sugar made the gravy way too sweet.