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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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From Mrs. J. Maurice Smith of the San Antonio Junior League. I never heard of a dish like this so it is here for safe keeping. Ingredients:
4 tomatoes, large and firm |
1 small onion, finely chopped |
1 small green bell pepper, finely chopped |
salt, to taste |
cayenne pepper, to taste |
1/4 cup butter, divided |
1/2 cup water |
2 tablespoons flour |
1 cup light cream |
4 slices dry toast, cut in half diagonally |
Directions:
1. Core the tomatoes, cut in half crosswise, and place, cut side up, in a shallow baking dish.
2. Sprinkle the onion, green pepper, salt and cayenne pepper over the tomato halves.
3. Place a small amount of the butter from one of the 1/4 of the stick of butter on top of each half.
4. Pour the water into the dish and bake at 375 degrees F, for 20-30 minutes or until tender.
5. Melt the remaining 1/4 stick of butter in a skillet and add the flour, and cook until brown as you would for a roux. Stir occasionally.
6. Add the cream to the skillet slowly, the cook 3 minutes, stirring constantly.
7. Place the tomato halves on the toast and pour the sauce over them.
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