Tomato Creole

Ingredients

• Tomatoes, 6
• Butter, 4 tablespoons
• Green peppers, 2
• Flour, 2 tablespoons
• Chopped onion, 1 teaspoon
• Cream, 1 cup
• Salt and paprika.

Method

1. 1

   Cut the tomatoes in halves, crosswise, and place in buttered baking pan.

2. 2

   Chop the peppers fine and sprinkle over tomatoes, also onion, 2 tablespoons of the butter, in small bits, and seasoning.

3. 3

   When baked, place the tomato rounds on slices of buttered toast.

4. 4

   Add to the liquid left in pan the remaining butter and flour melted together and browned.

5. 5

   Stir well and add cream.

6. 6

   Let boil up once, then strain over tomatoes and toast.

As published

This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 127. The excerpt below is the record exactly as published.

TOMATO CREOLE. Tomatoes, 6. Butter, 4 tablespoons. Green peppers, 2. Flour, 2 tablespoons. Chopped onion, 1 teaspoon. Cream, 1 cup. Salt and paprika.

Cook this with the app: pantry check, scaling, and the assistant.