Unusual, delicious and perfect for this time of year when tomatoes are past their prime, this recipe was very popular in early 1920s France and Britain. Served as a starter at a dinner party it's really kind of luscious. The recipe is from Elizabeth David.
Serves 6 as a spectacular first course
- 6 tomatoes
- lump of butter
- 3 ounces of heavy cream
- salt and pepper
Cut the tomatoes in half. Melt the butter in a large frying pan. Put the tomatoes in, cut side down, and with a sharp knife puncture the skin here and there. Let the tomatoes heat for 5 minutes. Turn them over. Cook for another ten minutes. Turn them over. The juices will be running out and spreading in the pan. Turn the tomatoes cut-side up. Pour the cream around them and mix, gently with the juices. As soon as the mixture bubbles spoon the tomatoes and their juices onto a warmed serving platter. Salt and pepper generously. Serve instantly, very hot.