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Creole tomatoes

Yield: 8 Servings

Ingredients:

• 4 lg Tomatoes; firm
• 1 sm Onion; finely chopped
• 2 sm Green peppers; chopped fine Salt Cayenne pepper
• 4 tb Butter (or marg.); divided
• 1/2 c Water
• 2 tb Flour all-purpose
• 1 c Half-and-half

Instructions:

Toast Core tomatoes and cut in hafl crosswise; place cut side up in a shallow baking dish. Sprinkle onion green pepper salt and cayenne pepper over tomato halves. Place a small amount of butter on top of each tomato half. Pour water in dish. Bake uncovered at 375 degrees for 20 to 30 minutes or until tomatoes are tender. Melt remaining butter in a skillet; add flour and cook until flour turns brown. Add half-and-half; cook stirring constantly about 3 minutes longer. Serve tomatoes on toast and pour sauce around them. SOURCE: Southern Living Magazine June 1974. Typed for you by Nancy Coleman.

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