Brad's mother Susan passed on this delicious skillet tomato recipe to me. I made it today for Brad, and we both loved it! The recipe comes from The Cotton Country Collection from the Junior League of Monroe, LA, submitted by Mrs. Lionel V. Swift.
After cooking the tomatoes, Susan takes the skin off the tomatoes and breaks them up with prongs into chunks. I did the same, and served it with panko chicken and a fried egg. They would be equally delicious next to a juicy steak.
Skillet Tomatoes
4 large ripe firm tomatoes
1 teaspoon butter
1 or 2 teaspoons sugar
1 clove garlic, minced
1 Tablespoon fresh parsley
1 Tablespoon vinegar
2 Tablespoon olive oil
1 teaspoon salt
Halve tomatoes. Melt butter in a skillet and place tomatoes cut side down. Fry for a few minutes until golden brown. Turn over, add seasonings, cover tightly and simmer until tender, 20 minutes or more.
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