If you have only 10 minutes in your hand and yet want to whip out something simple and special to accompany any meal, then just read on. Ripe tomatoes with a generous helping of cream, cooked for just about few minutes gives you a refreshing new dish.
All the goodness of tomatoes is absorbed into the butter and cream, and the right amount of mint leaves and pepper give that needed spicy flavour. But, make sure that this dish is served as soon as it is made, the magic lies in that.
Serves 2
4 medium-size ripe tomatoes
A large knob of butter
Salt and pepper
3 heaped tbsp creme fraîche or double cream
A few fresh mint (or basil) leaves, chopped (optional)
Cut the tomatoes in half widthways. Heat a frying pan over a medium heat, melt the butter in it, then add the tomatoes, cut side down. Cook for 5 minutes, puncturing the rounded sides, here and there, with the sharp point of a knife.
Turn the tomatoes with a palette knife and cook for a further 10 minutes. Turn again; then, after a couple of minutes, when the juices have started to run, turn them back so that the cut sides are facing upwards. Season with salt and pepper. Spoon the cream between the tomatoes, add the mint or basil, then mix lightly with the juices. As soon as the cream bubbles, slip the tomatoes and the sauce onto hot plates. Serve immediately.
