Pennsylvania Dutch Tomato Slices

Yield: 8 servings

4 large firm-ripe tomatoes
1/3 cup flour
2 teaspoon salt
1/2 teaspoon pepper
1/4 cup butter or margarine
1/4 cup firmly packed light brown sugar
1 cup heavy cream

Core tomatoes; cut into 1/2 inch slices. Combine flour, salt and pepper on
large sheet of waxed paper. Coat tomato slices on both sides. Melt 2
Tablespoons of the butter in a large skillet; add tomato slices, a few at
a time, in 1 layer, sprinkle a little brown sugar over top; turn; sprinkle
again. Cook tomato slices until light brown, but not falling apart,
turning once. Remove to serving dish. Repeat with remaining tomato slices,
adding the remaining butter when needed. Add cream to skillet; heat,
scraping up browned bits just to boiling; cook until thickened; pour over
tomatoes.

Source: Family Circle


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