21 February, 2007

Tomates à la crème

From Edouard de Pomiane via Elizabeth David, who says it ‘makes tomatoes taste startlingly unlike any other dish of cooked tomatoes’.

We had it as a starter but we reckoned it would be fab with some nice fillet steak – or with roast/grilled lamb.


Ripe tomatoes
Crème fraîche
Butter
Bread

For each person, allow 1 large or 2 small ripe tomatoes (I used the ‘beefsteak’ type), and 1-2 tbsp of creme fraiche. Use a heavy frying pan large enough to take the halved tomatoes in one layer.

Cut the tomatoes in half crossways. Melt a lump of butter in the pan and put in the tomatoes, cut side down. Puncture the sides here and there with a sharp knife. Let them heat for exactly 5 minutes over a moderate flame. Turn them over and cook for a further 10 minutes. The juices will probably caramelise but it doesn’t matter as long as they don’t burn. Turn over again. The juices should run out – you can give them some assistance by pressing the tomatoes down lightly with a slice. Immediately turn them back to face cut sides upwards again. Add the cream to the pan and mix it with the juices. Serve at once, very hot, with bread to mop up the lovely sauce.

This recipe is based on one from An Omelette and a Glass of Wine by Elizabeth David.
Buy from Amazon.com
Buy from Amazon.co.uk

You might also like:

Leave a Comment

Comments are very welcome! If you have tried this recipe, please let me know what you thought.

about

All recipes in this blog tested using the most stringent quality controls (French guests). Read on ...
A note on weights and measures

find me elsewhere


CookEatShare Featured Author

Categories

Bookstore

A selection of cookbooks from our shelves, brought to you by Amazon.com
In Europe? You can shop here.

Creative Commons License
This blog is licensed under a Creative Commons License.

©Archetype Informatique, 2008. Theme based on FreshlyBakedBread by Lorraine Barte