View Full Version : from 1928 - Creole Tomatoes

Kitchen Witch
October 16th, 2012, 03:14 PM

4 large tomatoes
1 large onion
2 chopped green peppers
4 tablespoons butter
1 tablespoon flour
1 cup milk and cream

Cut tomatoes in halves crosswise. Lay cut side up in
baking pan and sprinkle with finely chopped onions and also
peppers, from which seeds and veins have been removed.
Season highly. Place a small piece of butter on each tomato.
Pour half cup of water into pan and bake in quick oven until
tomatoes are tender.
Melt two tablespoons of butter and brown flour in this.
Add milk, cream and liquor from the baking pan. Stir until
boiling and cook three minutes longer. Serve tomatoes on
squares of toast and pour sauce around them.