5 or 6 large, ripe tomatoes
3/4 cup flour
salt & pepper to taste
1/4 cup butter (1/2 stick)
1/3 cup cooking oil
1 cup milk
Cut tomatoes in slices about 1/2 to 3/4 inches thick. Dredge both sides in 1/2 cup flour, seasoned with salt and pepper.
Heat oil and butter and place tomatoes in frying pan. Cook on one side until very brown. Then carefully turn with spatula to other side to brown. When cooked through, remove all but one piece to a platter and keep warm.
Mash remaining tomato in pan and mix in remaining 1/4 cup of flour. Add milk slowly and stir over high heat to thicken.
Pour milk gravy over tomatoes.
Lodge Cast Iron Skillet, 12-inch