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Creole Tomatoes
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    Creole Tomatoes

  • 4 large ripe tomatoes, peeled
  • 1 small green or yellow bell pepper, julienned/sliced thin
  • 1/2 small red onion, julienned/sliced thin
  • 1 TBSP garlic (or less...I likes it..), minced/mashed/pulverized as desired
  • 2 serranos, sliced thin, longways (adjust as you wanna..)
  • 2 oz. white wine
  • 1 tsp. dried basil
  • 1/2 tsp. dried thyme
  • 1/4 tsp cayenne
  • salt/pepper to taste
  • 2 TBSP butter, unsalted
  • 2 oz. heavy cream
  • 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.

    From: Variation of a recipe from _New Orleans-Style Cooking_ (Kate Cranshaw; copyright 1994, CLB Publishing. ISBN: 1-56138-446-1)
    Posted By:Rael64
    Post Date: Wed, 5 Jun 1996

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