Creole Tomatoes
4 large tomatoes
1 small onion; finely chopped
2 green peppers, finely chopped
salt and cayenne
4 tablespoons butter or bacon drippings
2 tablespoons flour
1 cup milk; part cream
Cut tomatoes in half crosswise, put cut side up on a 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 cup water in the pan and bake at 425F till tender.
Melt remaining butter and brown flour in it; add milk and the liquid from the
pan; stir till boiling and cook 3 minutes more. Dish tomatoes on toast squares,
pouring the sauce around them. Serves 4.
