Tomatoes creole

Tomatoes Creole

Melt 2 tablespoons butter in a saucepan.
Add:

4 large skinned, sliced seeded tomatoes
or 1 1/2 cups canned tomatoes
1 large onion, minced
2 tablespoons minced celery
1 shredded green bell pepper

Cook the vegetables until they are tender —
about 12 minutes.
Add:

3/4 teaspoon salt
1/4 teaspoon paprika
2 1/2 teaspoons brown sugar
3/4 teaspoon curry powder

Strain the juice from the vegetables and add to it enough cream
to make 1 1/2 cups of liquid.
Stir in 1 1/2 tablespoons flour.
Simmer and stir the sauce until it is thick and smooth.
Combine it
with the vegetables and serve hot on toast with
sautéed bacon.
Or you can use it to fill pepper or
squash cases.