This stuff is awesome. That said, by no means does this ‘count’ as a vegetable, but it’s good for your soul.

Whenever I talk about this, people always think I’m talking green tomatoes, but I almost always use red ones (and only in season). This time, we had a mix of Jersey tomatoes, and some wonderful heirlooms that some guests brought. This is my mother’s recipe originally, so I apologize for the lack of measurements.

Cook about 4 – 5 slices of bacon till crisp. Remove bacon but leave the bacon fat.

Slice tomatoes. Dip them in milk. Dredge them in flour that has a little bit of salt and pepper mixed into it.

Fry tomatoes in bacon fat till golden brown in batches. Remove cooked tomatoes to a dish.

When you cook the last pan cook then till golden, chop them up, and then make your gravy with milk and flour. Cook till thick and creamy. Crumble bacon pieces into gravy. Salt and pepper to taste. Pour over the other slices.

If you don’t have enough bacon fat, I’ll add a little butter or oil whatever you have.

Enjoy.