Creole Tomatoes
4 lg tomatoes
1 sm onion, finely chopped
2 green peppers, finely chopped
Salt and cayenne pepper
4 tbl butter
2 tbl flour
1 cup milk
Cut tomatoes in half crosswise; put cut side up on baking sheet. Sprinkle with onion, peppers, salt and cayenne. Put a piece of butter on each piece, using 2 tablespoons in all. Put 1/2 c water in the pan and bake at 425° till tender.
Melt remaining butter and brown flour in it. Add milk and the liquor from the pan and stir until boiling; cook 3 minutes more. Dish tomatoes on toast squares, pouring the sauce around them.
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