Creamed tomatoes.....sunny and HOT!

                                                              Creamed Tomatoes

 Here's something we make in the summer when tomatoes are plentiful...........

Serve as is as a side dish, or over egg noodles or saltines  or toast for heartier fare.

 

6 tablespoons butter

1/4 cup flour

1 1/2 cups milk

1 tsp. Worcestershire sauce

salt & pepper

3 cups tomatoes, sliced in 1/2" slices

 

Melt butter in large, heavy skillet. Place single layer of tomatoes and let sauté 2 minutes per side. Skins will loosen and are easily removed with a fork. Remove tomato slices with a spatula to plate, and add flour to pan. Stir with fork until all flour is absorbed, then cook & stir for a few minutes. Gradually stir in milk using fork or whisk until gravy consistency. Add Worcestershire, salt & pepper and carefully return tomatoes to pan. Serves 4 as a side dish or 2 as a main dish.