Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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