Pennsylvania Dutch Tomatoes

Source: The Old Farmer’s Almanac

Yield: 6 servings


  • Butter or margarine: 4 Tablespoons
  • Firm tomatoes, red or green: 6 Each
  • Flour: 4 Tablespoons
  • Salt: 1 Teaspoons
  • Pepper: 1/8 Teaspoons
  • Brown sugar: 3 Tablespoons
  • Heavy cream: 1 Cups
  • =Instructions=

Cut the tomatoes into thick slices; dip in flour mixed with salt and pepper. Sprinkle with brown sugar.
Heat the butter or margarine in a large skillet. Add the tomatoes and cook slowly. Turn once and sprinkle again with brown sugar.
When the tomatoes are tender, add cream and cook until it bubbles. Arrange the tomatoes on a serving platter and pour the sauce over them.