This recipe might be a vegetable, but definitely will not pass on the low-fat board!
PA. Dutch Tomato Slices
4 large firm-ripe tomatoes
1/3 cup flour
2 teaspoons salt
1/2 teaspoon pepper
1/4 cup (1/2 stick) butter or margarine
1/4 cup light brown sugar
1 cup heavy cream
1. Core tomatoes, cut into 1/2 inch slices.
2. Combine flour, salt and pepper on large sheet of waxed paper. Coat tomato slices on both sides.
3. Melt 2 tablespoons of the butter in a large skillet; add tomato slices, a few at a time, in 1 layer. Sprinkle a little brown sugar over top, turn, sprinkle again.
4. Cook tomato slices until light brown, but not falling apart, turning once. Remove to serving dish. Repeat with remaining tomato slices, adding the remaining butter when needed.
5. Add cream to skillet and heat, scraping up browned bits, just to boiling; cook until thickened; pour over tomatoes.

We make these once or twice a summer, but, oooohhh, are they good!!