Wash ripe tomatoes, remove stems, cut in halves crosswise, and place in shallow pans with skin side down. Sprinkle each with salt and pepper, and half a teaspoon sugar. Put a bit of fat on the top of each. Bake in hot oven forty-five minutes, or until done. Place on halfslices of toast, or on bed of boiled rice. Serve with Cream Sauce or White Sauce II.