Creole Tomatoes
- 4 large tomatoes
- 1 small onion
- 2 green peppers, finely chopped
- Salt and cayenne
- 4 Tbsps butter or drippings
- 2 Tbsps flour
- 1 cup milk and cream
- 1/2 cup water
Cut the tomatoes in halves crosswise. Lay cut side up in a baking pan. Sprinkle with the finely chopped onion, also the peppers from which the seeds and veins have been removed. Season highly. Put a small piece of butter or drippings on each piece of tomato, using 2 tablespoons for the purpose. Pour half a cup of water into the pan. Bake in a quick oven at 400°F until the tomatoes are tender. Melt the remaining 2 tablespoons of butter or drippings and brown the flour in it. Add milk and cream, also the liquor from the baking pan. Stir constantly until boiling and cook 3 minutes longer. Dish the tomatoes on squares of toast. Pour the sauce around them.
Submitted by Aug 1, 2009
15 min 30 min 45 min
15 min 30 min 45 min