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  Added: Mar 16, 2007  •  Visited (381)  •  Print version Print this recipe (55)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Creole Tomatoes
What You Need:
  • 1 tablespoon butter, softened, plus 4 tablespoons butter, plus 2 tablespoons butter, cut into ¼-inch bits
  • ½ cup finely chopped onions
  • ½ cup finely chopped green pepper
  • 1½ teaspoons finely chopped garlic
  • 1 tablespoon finely chopped fresh parsley, preferably the flat-leaf Italian variety
  • 4 large firm ripe tomatoes, washed, stemmed and sliced crosswise in half
  • 1½ teaspoons salt
  • Freshly ground black pepper
  • 2 tablespoons flour
  • 1 cup light cream
  • 1/8 teaspoon Tabasco sauce

  • How To Cook:
    1. Preheat the oven to 350°F. With a pastry brush, spread the tablespoon of softened butter evenly over the bottom and sides of a 13-by-9-by-2-inch baking dish. Set the dish aside.

    2. In a heavy 8- to 10-inch skillet, melt 2 tablespoons of butter over moderate heat. When the foam subsides, add the onions, green pepper and garlic and, stirring frequently, cook for 5 minutes, until the vegetables are soft but not brown. Remove the pan from the heat and stir in the parsley.

    3. Arrange the tomato halves, Cut side up, in one layer in the buttered dish and sprinkle them with 1 teaspoon of the salt and a few grindings of black pepper.

    4. Spoon the onion mixture over the tomatoes, dividing it evenly among them, and scatter the 2 tablespoons of butter bits over the tops. Bake in the middle of the oven for 30 minutes, or until the tomatoes are tender but not limp.

    5. Meanwhile, prepare the sauce in the following manner: Melt the remaining 2 tablespoons of butter in a small, heavy saucepan set over moderate heat. Add the flour and mix well.

    6. Stirring constantly with a wire whisk, pour in the cream in a slow, thin stream and cook over high heat until the sauce comes to a boil, thickens lightly and is smooth.

    7. Reduce the heat to low and simmer for 2 or 3 minutes to remove the raw taste of the flour. Stir in the remaining ½ teaspoon of salt and the Tabasco, and taste the sauce for seasoning.

    8. With a metal spatula transfer the baked Creole tomatoes to a heated platter. Pour the sauce over the tomatoes, masking each of them completely, and serve at once.

    To Serve: 8
    This recipe is also available in:
    Cuisine » Americas » Creole
    Main Ingredient » Vegetables » Tomatoes
    Main Ingredient » Dairy » Butter
    Main Ingredient » Vegetables » Onion
    Dish » Appetizers

     





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