Cut tomatoes in halves crosswise.
Sprinkle with 1 tablesp of the flour, 3/4 teasp of the salt, and the pepper combined.
Saute in the butter until golden brown and tender on both sides.
Arrange all but 2 slices on a hot platter.
Then stir the remaining 3 tablesp flour into the butter and tomatoes left in skillet.
Stir in remaining 3/4 teasp salt and all remaining ingredients; cook until creamy.
Pour over tomatoes.