Title: Creole Tomatoes
Categories: Side Vegetable Southern
Yield: 8 Servings

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
		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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