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Epicurious
Gourmet

Tomatoes with Cream

By Edouard de Pomaine

3.8

(2)

Tomates † la Crème

Recipe information

  • Yield

    Makes 6 servings

Ingredients

6 tomatoes
lump of butter
salt
3 oz (80 grams) cream

Preparation

  1. Step 1

    Cut the tomatoes in halves.

    Step 2

    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.

    Step 3

    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.

    Step 4

    Serve instantly.

TagsTomatoVegetableSideDinnerNut FreeGluten FreeVegetarianKetoEasyQuickSauteSummerFallGourmet
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