Creamy Fried Tomatoes *** 2/93

Categories:
vegetables

6 tomatoes; cut in half
1 salt, pepper, flour
4 tablespoon butter
2 tablespoon flour
2 teaspoon poupon mustard
1 teaspoon sugar
1 teaspoon heinz 57 sauce
1 1/4 cup milk

Sprinkle tomatoes with flour, salt and pepper. Place in a dutch oven or a large frying pan and saute slowly for about 20 minutes. We want a crust to form. Remove all but two of the halves. Smash up the remaining tomatoes and turn the heat up. Cook until slightly browned. Add flour and cook until slightly browned. Add mustard, sugar, and 57 sauce. Pour in the milk a little at a time, stirring constantly to form a roux. Stir and cook until smooth. You may have to adjust the quantity of milk a little bit to achieve the right consistancy. Pour sauce over the tomatoes on a serving platter. Serve warm. You could also add some basil to the sauce for a Mediteranean flavor. From Marsha Adams Amish Cooking

Yield: 5 servings