- Sprinkle sliced tomatoes with sugar, let stand about 15 minutes.
- Combine flour, salt and pepper and coat tomato slices.
- Melt 2 tbsp butter in skillet.
- Brown tomatoes slowly on both sides.
- Remove each batch to oven proof platter and keep in oven until all tomatoes are cooked.
- Add more butter if needed.
- For crisp slices, serve as is.
- Or add 1/2 cup light cream or dairy half and half to skillet. Heat, stirring into drippings, and pour over tomatoes.