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Tomatoes & Cream

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Member since 2006

Serves 4 | Prep Time | Cook Time


2 large beefsteak tomatoes
1 TB olive oil
4 fl oz double cream
salt and pepper

Saute the sliced onion in the oil with some salt and pepper until quite hot, but not quite carmelized. Core the tomatoes and cut in half (across the middle). Move the onions to the side and place the tomatoes cut side down. It should sizzle and smoke. (If its not hot enough they get mushier). Cook for 2-3 minutes and turn. Cook 2 minutes more and then add the cream. Boil the mixture to form a lightly carmelized sauce.

4 servings.

Pairs Well With


This is really good with the Chicken in yogurt. Or just add some chicken pieces and extra cream and pour over fettucini. Yum.

I agree. Picked the tomatoes out of my garden, did what you said. Added them to chutney'd chicken and rice. They were perfect. thanks. Lucas

Halimah also served this with the yogurt chicken... I have to tell you - these are some of the best tomatoes I've ever had! You can't even taste the onion, but the flavor - to die for. Make these with the chicken yogurt (see Halimah's profile) or with anything else. Two thumbs up!

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