Regional recipes have a way of shattering one's traditional concept of how to prepare certain foods. When I lived in Pennsylvania I came across a new and exciting way to serve sauteed tomatoes and I have found it appropriate as a main dish for any meal including breakfast, lunch, and dinner. It also goes well with some crisp bacon on the side.
Cut tomatoes into slices about 1/2 inch thick. Coat slices with flour that has been mixed with salt, pepper, and a little sugar. Melt butter in skillet and fry slices until golden brown on both sides. When done, transfer enough slices to cover a piece of buttered toast, being sure to leave a residue of tomato slices in the skillet. Scramble these with a little more of the flour mixture and add 1/2 cup milk. Stir and heat until slightly thickened. Then pour the sauce over the slices on toast and serve immediately.