4 med. tomatoes
1/2 c. flour
1/4 c. plus 1 tbsp. vegetable oil
1 c. whipping cream
2 tbsp. brown sugar
1/2 tsp. salt
1/8 tsp. pepper

Cut tomatoes into 1/3 inch slices and dredge in flour. Set aside 1 tablespoon remaining flour. Heat oil in skillet over medium heat. Add tomatoes and cook until golden brown, turning once. Arrange on serving platter and keep warm.

Add reserved tablespoon of flour to pan drippings, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add whipping cream, and cook, stirring constantly, until thickened. Stir in brown sugar, salt and pepper. Spoon over tomatoes. Serve hot.