Creole tomatoes

For 4 people:
4 large ripe tomatoes
1 small green pepper
4 spring onions
1 glass of dry white wine
hot pepper
100 ml soy cream
30 g margarine
Salt

Opposite to the petiole carved a cross on the Peel tomatoes, without going deep into the flesh.
Immerse for 30 seconds the tomatoes in boiling water and peel them from the carved cross.
Cut them in half and, using a spoon, remove the seeds by gathering though their juice.
Cut into strips the pepper and sliced spring onions.
Preheat the oven to 200° c.
Place the tomatoes with the cut down, in a baking pan that contains to size.
Sprinkle with the spring onions and peppers prepared chopped, salt, chili pepper, add some white wine and their strained juice kept aside.
Spread the margarine into small pieces.
Bake for 20 minutes.
Drain the cooking liquid, mix it with cream and pour over the tomatoes.
Serve tepid or cold as desired.