Fried Tomatoes

This recipe for fried tomatoes is from an undated Pennsylvania Dutch cookbook. They are floured and fried in bacon fat, sprinkled with brown sugar and served with a pan sauce. Fried tomatoes can be made from green or firm ripe tomatoes. Southern fried tomatoes are green tomatoes and coated in cornmeal instead of flour.

The Plain Sects (Moravians, Mennonites. Amish, Dunkards, Schwenkfelds, and the Huguenots) began arriving in the New World around 1683. The groups settled in William Penn’s Colony. It later became the state of Pennsylvania. The settlers were known as the Pennsylvania Deutsch because of their language and later they were called the Pennsylvania Dutch.

The settlers came from many lands, Holland, Bohemia, Morvia, Switzerland, and France. The recipes they had brought with them were combined through the years and adapted to use ingredients found in the New World. The recipes were passed down through the generations and those recipes have made a lasting contribution to their new homeland.

One tomato will serve one person.

Fried Tomatoes


  • Tomatoes
  • 3 tablespoons hot bacon fat
  • 2 tablespoons brown sugar
  • Flour
  • ½ cup of milk
  • Salt and black pepper to taste


The tomatoes should be large, solid and ripe. Cut the tomatoes into ½ inch slices. Dredge thickly with flour. Heat 2 tablespoons of bacon fat or butter in a large frying pan. When hot add the floured tomato slices. Brown the slices on both sides. Remove the tomatoes to a serving platter. Sprinkle with salt, pepper and the brown sugar. Cover with a foil tent to keep warm. Add 1 tablespoon of butter to the frying pan. Whisk in 1 tablespoon of flour. Add the milk and stir constantly until thickened. Pour over the tomatoes and serve.


Increase the ingredients if frying more than a couple of tomatoes.

You can use half flour and half cornmeal.

A pinch of salt and pepper can be dashed on the tomatoes before coating and frying.

The sane method works with other vegetables. Leave off the brown sugar. If the vegetable takes a while to cook, cook in water until almost tender before coating and frying.


About dwittopinions

A great grandmother living in the middle of the United States. My interests include art, needlework, reading, history, politics, and cooking.
This entry was posted in Dinner, Food, Food History, Lunch, Recipes, Vegetables and tagged , , , , , , . Bookmark the permalink.

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