5 tbsp. vegetable oil
8-10 ripe med. tomatoes (sm. slice removed from each end)
Dried dillweed
Turmeric
Salt & pepper
2 tbsp. dry sherry

1. Heat oil until hot, not browned in large skillet over medium heat. Fry tomatoes, pressing lightly into oil and turning once. Sprinkle lightly with dillweed, turmeric, salt and pepper. When tomatoes are lightly browned on each side and skin begins to crack, transfer to heated platter. Place in low heat to keep warm (300 degrees).

2. Increase heat to high and boil juices until reduced slightly. Add sherry a little at a time, stirring frequently. When sauce becomes syrupy and begins to glaze, spoon on tomatoes. Serve immediately. Great with fish.