Creole Tomatoes on Toast

• 4 tomatoes, large and firm
• 1 small onion, finely chopped
• 1 small green bell pepper, finely chopped
• salt, to taste
• cayenne pepper, to taste
• 14 cup butter, divided
• 12 cup water
• 2 tablespoons flour
• 1 cup light cream
• 4 slices dry toast, cut in half diagonally

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.
6. Stir occasionally.
7. Add the cream to the skillet slowly, the cook 3 minutes, stirring constantly.
8. Place the tomato halves on the toast and pour the sauce over them.

tomatoes, onion, green bell pepper, salt, cayenne pepper, butter, water, flour, light cream

Taken from www.food.com/recipe/creole-tomatoes-on-toast-368085 (may not work)