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Recipe : Entry # 4989
Franklin E. Murphy
Recipe Title
Creole Tomatoes
Recipe Theme
Side Dishes
Southern Pines EC
4 large, rip tomatoes
1 small onion chopped fine
2 green peppers chopped fine, remove seeds and veins
4 level tablespoons butter
2 level tablespoons flour
1 cup milk and cream
Salt and cayenne pepper
Cut tomatoes in half crosswise. Lay cut side up in baking pan, sprinkle with the finely chopped onion and peppers. Season highly; put small piece of butter on each tomato half, using two tablespoons of butter for this purpose. Pour one-half cup water in pan and bake in a quick (400 - 450 degrees) oven until tender. Melt remaining two tablespoons of butter and brown the flour in it. Add milk and cream and liquor from the baking dish. Stir and bring to boil, then cook three minutes longer. Serve tomato halves on toast and pour sauce over and around them.