Wednesday, 4 May 2011

Creamed Tomatoes on Toast

This was inspired by a recipe in the Sunday Times Style Magazine over 10 years ago. It is something I used to make fairly frequently back when eating things like cream on a regular basis didn't go straight to my hips. This is the first time I've made it in over five years, as a starter when a friend came over for dinner. I'd forgotten how much I enjoyed eating it. I hope you'll enjoy it too, and not think too hard about the cream or your hips.


Ingredients (serves 4):
250ml single cream
3 garlic cloves
6 ripe plum tomatoes
10g fresh basil
salt and pepper
4 slices French campagne or sourdough

Method:
Preheat the oven to 180°C, then while the oven is heating up, pour the single cream into a saucepan. Crush in the garlic and shred the basil leaves then simmer until reduced by a third.

Slice the tomatoes in half lengthways and remove the seeds then put cut side facing up into a baking dish and season with a little salt and pepper. Pour the cream over the tomatoes and then bake in the oven for 20-25 minutes. 

Just before the tomatoes are ready, toast the bread, place on four plates then drizzle with a little olive oil. When the tomatoes are done, put three tomato halves on each slice, spoon any leftover cream in the baking dish over the top and serve.

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