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

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.
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