Tomatoes & Cream
  • Servings: 4
  • 2 large beefsteak tomatoes
  • 1 TB olive oil
  • 4 fl oz double cream
  • salt and pepper
  1. 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.
  2. 4 servings.
This is really good with the Chicken in yogurt. Or just add some chicken pieces and extra cream and pour over fettucini. Yum.