Tomatoes a la Creme

By mirandavoegeli

Ingredients

• 6 heirloom tomatoes
• 1 tablespoon butter
• 3 ounces creme fraiche or heavy cream

Details

Servings 6

Preparation

Step 1

Cut tomatoes in half. Melt butter in frying pan. Place the tomatoes, cut side down, in the pan. Puncture the rounded side of the tomatoes here and there with a sharply pointed knife. Let them heat for 5 minutes. Turn them and sprinkle with salt. Cook for another 10 minutes. Turn them again and let the juices run out and spread into the pan. Turn them again once more so that the cut side faces upward. Spoon the creme fraiche or heavy cream around them and mix it in with the juices. Ass soon as it bubbles, slip the tomatoes an all their sauces onto a hot dish. Serve instantly, very hot.