Creole Tomatoes

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.

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