Summer Fried Tomatoes - cooking recipe

Ingredients

4 medium tomatoes
1/3 c. seasoned flour (salt and pepper)
1/4 c. margarine
1 (10 3/4 oz.) can cream of mushroom soup
1/3 c. milk

Preparation

Dip tomato slices in flour.
Cook in margarine over low heat until lightly browned on both sides; remove to heated plate.
Stir soup and milk into skillet; heat, stirring occasionally.
Pour sauce over tomatoes.