Cream Fried Tomatoes
Makes 4 to 6 servings
Ingredients:
4 large firm tomatoes
1 teaspoon salt
Freshly ground black pepper to taste
1/2 cup all-purpose flour
6 tablespoons butter
2 tablespoons brown sugar
1/2 pint whipping cream (1 cup)
1 tablespoon finely chopped fresh parsley
Method:
Slice tomatoes 1/2 inch thick, discarding bottom and top ends. Sprinkle slices with salt and pepper. Dip in flour, coating each side thoroughly and gently shaking off any excess.
In a large, heavy, preferably nonstick skillet, heat butter. Add tomato slices. Cook about 5 minutes or until browned. Sprinkle with half of brown sugar. Carefully turn tomatoes over and sprinkle with remaining brown sugar.
Cook 3 to 4 minutes, then transfer slices to a warm serving platter. Pour cream into skillet. Increase heat to high and bring cream to a boil, stirring constantly.
Boil rapidly 2 to 3 minutes or until cream thickens. Taste and adjust for seasoning, then pour sauce over tomatoes. Sprinkle with parsley.
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