Recipe By: Trade Johnny 9/08
Serves 5

6 large, ripe tomatoes
1 Tbsp. flour
3/4 tsp. salt
1/8 tsp. pepper
1/4 tsp. cayenne
1/4 cup butter
2 Tbsps. flour
1 1/2 cup milk
3/4 tsp. salt
1 1/2 tsp. sugar
3/4 tsp. thick steak sauce
1 1/2 tsp. prepared mustard

Cut off top and bottom of the tomatoes then half tomatoes crosswise. Combine 1 Tbsp. flour, 3/4 tsp. salt,and pepper; sprinkle over tomato halves.

Melt the butter in a skillet, saute tomatoes until barely tender. Place 10 halves on a heated platter. Mash the two halves left in the skillet and remove the skins. Stir in the 2 Tbsps. of flour,1/4 tsp. cayenne then the milk and the rest of the ingredients. Cook slowly until creamy and pour over the tomatoes.

Copyright 2008 Carol Stevens, Shaboom's Kitchen, All Rights Reserved