Description
Tomates † la Crème
Ingredients
- 6 tomatoes
- lump of butter
- salt
- 3 oz (80 grams) cream
Directions
- Cut the tomatoes in halves.
- In a frying pan melt a lump of butter. Put in the tomatoes, cut side downward. With a sharply pointed knife, puncture the rounded sides of the tomatoes here and there. Let them heat for five minutes, then turn them over. Sprinkle with salt.
- Cook them for another 10 minutes. Turn them again. The juices run out and spread into the pan. Once more, turn the tomatoes cut side upward. Put about 3 ounces of thick cream around them in the pan, mixing it with the juices. As soon as it bubbles, slip the tomatoes and all their sauces onto a hot dish.
- Serve instantly.
