Instructions: Core, but do not peel tomatoes. Halve crosswise and set aside.

Combine 1 tablespoon flour, salt, and pepper in a saucer. Sprinkle over the tomato halves. Melt butter in a large skillet until bubbling.

Add the tomatoes and saute on both sides over medium-low heat until they are golden brown and just tender. Transfer 10 tomato halves to a large hot platter. Mash the remaining 2 tomato halves in the skillet with a wooden spoon. Add remaining 2 tablespoons of flour, and cook, stirring continually until mixture bubbles up. Add the remaining ingredients except parsley, and cook, over medium-low heat, stirring, until mixture is creamy. Pour over the tomatoes and garnish with parsley.

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