Evening Edge
What’s For Dinner?
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Barrington Hall Tomatoes
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Cuisine: Southern
Southern Recipe Restoration Project
Atlanta chef and cooking instructor Virginia Willis of our Saving Southern Food chefs panel this recipe contributions that take advantage of vine-ripe tomatoes. Chef's interpretation: "This recipe originally contained milk, resulting in a tomato-rich, creamy gravy. While testing, my hunch told me that omitting the milk would result in a very concentrated tomato flavor, as the flour from coating the tomatoes would combine with the juices from the vegetables to create a vegetable gravy. And it did. This simple ragout was smoky-sweet and full of flavor."
Hands on time: 20 minutes Total time: 25 minutes Serves: 8
Ingredients:
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6 slices bacon, thinly sliced
1/4 cup canola oil, optional
1/4 cup all-purpose flour
Coarse salt and freshly ground black pepper
6-8 medium tomatoes, cored and thickly sliced
1 red bell pepper, cored, seeded and thinly sliced
1 green bell pepper, cored, seeded and thinly sliced
1 large onion, thinly sliced (optional)
6 warm biscuits, halved, for serving
Instructions:
Heat a skillet over medium heat. Add bacon and cook, stirring occasionally, until browned and crisp, 6 to 8 minutes. Remove with a slotted spoon to a plate lined with paper towels to drain. If using bacon grease, continue with recipe. If using canola oil, discard grease or reserve for another use.
Heat grease or oil in the same skillet over medium-high heat. Place the flour in a shallow plate and season with salt and pepper. Dredge to coat the sliced tomatoes in the seasoned flour. Add tomato slices to the heated oil and cook until dark golden brown, about 3 minutes per side. Add peppers and onion and cover with a tight-fitting lid. Continue to cook until the vegetables are soft (the tomatoes will start to break down), about 3 to 5 minutes. Taste and adjust seasoning with salt and pepper. Spoon over warm biscuit halves and garnish with reserved cooked bacon. Serve immediately.
Heat grease or oil in the same skillet over medium-high heat. Place the flour in a shallow plate and season with salt and pepper. Dredge to coat the sliced tomatoes in the seasoned flour. Add tomato slices to the heated oil and cook until dark golden brown, about 3 minutes per side. Add peppers and onion and cover with a tight-fitting lid. Continue to cook until the vegetables are soft (the tomatoes will start to break down), about 3 to 5 minutes. Taste and adjust seasoning with salt and pepper. Spoon over warm biscuit halves and garnish with reserved cooked bacon. Serve immediately.
Notes:
Contributor Susie Few Koller noted that the original version of this dish was included in the 1972 cookbook "Historic Roswell's Receipts" by the Women of St. David's Episcopal Church, Roswell-Alpharetta. Over the years, she has changed it somewhat to cut back on fat, and Virginia Willis adapted it further. To stay true to the original, which she says is "a little creamier and also very good, " proceed as follows: "After the vegetables are cooked, remove them to a warm plate and keep warm. To the pan drippings, add an additional 3 tablespoons of all-purpose flour and cook until foaming. Add 1 cup of room-temperature milk and whisk to combine. Bring to a boil and reduce the heat to simmer. Return the warm vegetables to the pan. Taste and adjust seasoning with salt and pepper. Proceed with remainder of recipe."
Nutrition:
Per serving (based on 6): 363 calories (percent of calories from fat, 48), 8 grams protein, 40 grams carbohydrates, 3 grams fiber, 20 grams fat (3 grams saturated), 8 milligrams cholesterol, 657 milligrams sodium
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