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6 tomatoes
Take six tomatoes. Cut them in halves.
In your frying pan melt a lump of butter. Put in the tomatoes, cut side downwards, with a sharply-pointed knife puncturing here and there the rounded sides of the tomatoes. Let them heat for five minutes.
Turn them over. Cook for another ten minutes. Turn them again. The juices run out and spread into the pan. Once more turn the tomatoes cut side upwards.
Around them put 80g (3 oz. near enough) of thick cream. Mix it with the juices. As soon as it bubbles, slip the tomatoes and all their sauce on to a hot dish. Serve instantly, very hot.
Poster's Notes:
Raya Tarab, Z'L says: I made it this Friday (we had Dairy dinner). It is really great, even with the Israeli tomatoes - I added a little bit of sugar. We used it as a sauce for pasta since I could not, in good conscience, call it a vegetable dish :-)
Posted by Joan Rundo
Nutritional Info Per Serving: N/A
1 lump of butter
80g (3 oz.) thick cream
This isn't a soup at all, but I thought it might be of interest: it is quoted in a book by Elizabeth David (I bought two recently! - this is "An Omelette and a Glass of Wine"). The recipe is by Edouard de Pomiane (real name Edouard Pozerski, born in Paris to Polish parents), a famous writer of cookery books and on the science behind cooking.