The American Favorites section is where we have placed recipes for dishes that have become American favorites; these recipes are for foods that are enjoyed by many people throughout this great country of ours. In this particular section, I won't assign a specific part of the country as being the origin of the recipe.
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4 to 5 large firm ripe tomatoes, 3 ½ c flour
to 4 inches in diameter, thickly 4 to 6 T butter
sliced 2 T sieved brown sugar
2 tsp salt 1 c heavy cream
Freshly ground black pepper 1 T finely chopped fresh parsley
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Sprinkle the tomatoes on both sides with salt and a few grindings of
black pepper. Then dip the tomato slices in the flour, coating each side
thoroughly and very gently shaking off any excess. In a 12-inch heavy
skillet, preferably of the non-stick variety, melt the butter over moderate
heat.When the foam subsides, add the tomato slices and cook them for about 5 minutes, or until they are lightly browned. Sprinkle the tops with half the brown sugar, carefully turn the tomatoes over with a spatula and sprinkle with the rest of the brown sugar. Cook for 3 to 4 minutes, then transfer the slices to a heated serving platter.
Pour the cream into the pan, raise the heat to high and bring the cream to a boil, stirring constantly. Boil briskly for 2 to 3 minutes, or until the cream thickens. Taste for seasoning, then pour over the tomatoes. Sprinkle with the finely chopped parsley. Serves 4 to 6.
NOTE: Traditionally, this recipe is made with green tomatoes; however, they are not easily available. If you can find them, cook them somewhat more slowly and for a few minutes longer on each side.
