Recipe - Creole Tomatoes

4 lg Ripe tomatoes; peeled
1 small Green or yellow bell
pepper; julienned/ cut or sliced up
thin
One half small Red onion;
julienned/ cut or sliced up thin
1 tablespoon Garlic (or less...I likes
it..); minced, mashed
or pulverized as desired
2 Serranos; cut or sliced up thin,
longways (adjust as you
wanna..)
2 ounce White wine
1 teaspoon Dried basil
One half teaspoon Dried thyme
One fourth teaspoon Cayenne
Salt and pepper to taste
2 tablespoon Butter; unsalted
2 ounce Heavy cream

Date: Wed, 5 Jun 1996 00:39:56 0500

From: rael@EbiCom.net
Variation of a recipe from _New OrleansStyle Cooking_ (Kate Cranshaw;
copyright 1994, CLB Publishing. ISBN: 1561384461)

Preheat oven to 350 F. Cut tomatoes in half and scoop out guts, saving the
juice/guts. Strain seeds out and save the liquid. Place the bell pepper,
onion, garlic, chiles, wine, dried herbs/spices and wee bit of salt +
pepper in liquid. Stir to ensure well mixed. Put tomatoes cut side down in
a baking dish and pour reserved liquid/veggies/etc. over them. Dot tomatoes
with butter. I find it's easiest to do this if you cut the butter into thin
little "pats" and let them warm where they can be "molded" on the top of
the 'maters. Bake in oven @ 350 F for approx. 15 minutes until soft and
heated through.

Strain the juices out of the pan and into a saucepan. Add more salt if
needed. Bring juices to a boil, reducing by approximately 1/4. Stir in
cream and bring to a boil, removing from heat @ point of boil. Spoon sauce
over tomatoes and eat 'em up. Garnish with fresh basil if desired.

'Tis the season for homegrowns, ya know. Can use fresh basil, thyme, etc.
of course.

CHILEHEADS DIGEST V3 #005

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