Fried Tomatoes with Cream Gravy – Tomatoes fried in bacon fat and served with a cream gravy. Great use for winter time tomatoes.
I have another old-style recipe for you today. Fried Tomatoes with Cream Gravycan be enjoyed any time of day. It’s just as good for breakfast and lunch as it is for supper.
I especially enjoy this recipe during the winter when the only tomatoes you can find are hard as rocks and have little taste. That’s just what you want for this! Although those winter tomatoes aren’t very good for eating plain, something about frying them in bacon fat really brings out the flavor. Could just be the bacon.
How to Make Fried Tomatoes with Cream Gravy
First Step – Fry the Bacon
The first step is to fry up some bacon. I usually cook my bacon in the oven, but for this recipe you need to do it on the stovetop in a skillet. Cut the bacon crosswise into about 1/4-inch pieces. Put all the bacon in a skillet and cook it over medium heat, stirring often, until the bacon is brown and has rendered most of its fat.
Don’t rush the bacon cooking. Keep it over medium heat at the most. Otherwise you’ll end up with scorched bacon and burned fat. Not good.
When the bacon is nice and crispy and brown, remove it from the pan with a slotted spoon and put it on a paper towel lined plate to drain while you continue with the recipe. Reserve the bacon fat in the skillet.
Next – Prepare and Fry the Tomatoes
While the bacon is cooking, get the tomatoes ready. Remember that you want quite firm tomatoes for this recipe. If they’re at all soft, they’ll fall apart in the cooking.
Take thin slices off the ends of the tomatoes and then cut them into about 1/2-inch thick slices. In a shallow pan, mix the cornmeal, flour, salt and pepper. Dredge the tomato slices in the cornmeal mixture, turning them so that both sides are coated well.
Fry the tomatoes in the reserved bacon fat over medium heat, turning once, until golden brown. Use a spatula and turn the tomato slices gently. It only takes about 2-3 minutes of cooking per side. Keep the slices warm in a low oven until all are cooked.
Make the Gravy
When all the tomato slices are finished, pour out all but about three tablespoons of the bacon fat. Place the pan back over medium heat and add the Half and Half and salt, stirring to release any browned bits from the bottom of the pan.
Add 1 to 2 tablespoons of the cornmeal mixture to thicken the gravy. Stir until the gravy is thick and bubbly.
To serve – place two halves of a toasted English muffin on a plate. Top with fried tomato slices, gravy, and bacon.
Sprinkle with chopped fresh parsley if desired. I thought it just needed a little something green on the plate :-)
More Tomato Recipes on Never Enough Thyme:
- Sausage Gravy and Biscuits with Tomatoes
- Fried Tomatoes with Garlic
- Potato, Spinach, and Tomato Gratin
- Tomato and Avocado Salad
- Classically French Tomatoes Provencal
fried tomato recipes from Other Bloggers:
- Fried Stuffed Tomatoes from bell’ alimento
- Lemon-Garlic Chicken Burgers with Fried Tomatoes from My Gourmet Connection
- Greek Tomato Fritters from The Spruce Eats
- Pan-Fried Tomatoes from My Recipes
- Fried Red Tomatoes from Bon Appetit
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- 4 slices thick cut bacon
- 1 cup cornmeal
- 6 tblsp. all-purpose flour
- 2 tsp. salt
- 1/2 tsp. ground black pepper
- 4 large very firm ripe tomatoes
- 1 cup half and half
- 1/2 tsp. salt
- 4 whole wheat English muffins, split and toasted
- Fresh parsley, optional
- Cut the bacon crosswise into 1/4-inch pieces. Fry in a skillet over medium heat until bacon is crisp and has rendered its fat. Remove the bacon with a slotted spoon to a plate lined with paper towels to drain. Reserve the bacon fat in the skillet.
- Slice the tomatoes into 1/2-inch thick slices. Combine the cornmeal, flour, salt, and pepper in a shallow pan. Dredge the tomatoes slices in the cornmeal mixture.
- Fry the tomatoes in the reserved bacon fat over medium heat, turning once, until golden brown. Takes about 2-3 minutes per side. Keep the slices warm in a low oven until all are cooked.
- Pour out all but about three tablespoons of the bacon fat. Place the pan back over medium heat and add cream and salt, stirring to release any browned bits from the bottom of the pan. Add 1 to 2 tablespoons of the cornmeal mixture to thicken the gravy. Stir until the gravy is thick and bubbly.
- To serve - place two halves of a toasted English muffin on a plate. Top with fried tomato slices, gravy, and bacon. Sprinkle with chopped fresh parsley if desired.
The tomatoes used for this recipe must be quite firm. Green tomatoes may also be used.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving:Calories: 1067 Total Fat: 15g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 33mg Sodium: 1950mg Carbohydrates: 198g Net Carbohydrates: 0g Fiber: 12g Sugar: 10g Sugar Alcohols: 0g Protein: 34g
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