Recipe - Creole Tomato Soup

4 lg Tomatoes; firm
1 small Onion; finely chopped
2 small Green peppers; chopped fine
Salt
Cayenne pepper
4 tablespoon Butter (or marg.); divided
One half cup Water
2 tablespoon Flour, allpurpose
1 cup Halfandhalf
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 halfandhalf; 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.