Tomato Gravy, by Em

This recipe is another one that my mother makes.

Tomato Gravy (serves 4)

Ingredients:
4 medium to large tomatoes, sliced cross-wise in 1/2 inch slices
Flour, seasoned with salt and pepper, to dredge the tomatoes
1/4 Cup butter or olive oil to cook the tomato slices
2 Tablespoons butter
2 Tablespoons flour
3 cups milk

Directions:

• Dredge tomato slices in flour and fry in butter/olive oil, turning once (dredging=coating the tomato slices on both sides w/ the flour mixture).
• Remove tomatoes from the pan and add 2 Tablespoons each of butter and flour. It's OK if there is some of the flour mixture left in the pan from cooking the tomatoes. Cook until bubbly, stirring constantly. Add milk and stir until thickened.
• Put the tomatoes back in and serve on toast. You could also melt cheese into the sauce.
  

This is especially good with a crusty french loaf or similar bread.