Hoosier Fried Tomatoes and Creamy Gravy - Cheyenne Whitehead

2 firm ripe or green tomatoes
Salt and Pepper
Pancake Flour or Cornmeal
Bacon Fat
Sugar
Flour
Milk

Slice tomatoes and remove stem end. Cut into 1/2 in slices. Dip into pancake flour or cornmeal. Season with salt and pepper. Fry in bacon fat until brown, turning once. Just before removing from skillet, sprinkle with 1/2 tsp sugar. Keep warm.

Creamy Gravy:
Stir flour and milk into bacon drippings. Use 3 tbl flour for each 3 tbl drippings and 1 1/2 c milk. Stir and cook. Pour gravy around tomatoes and serve.