Tomatoes a la Creme


Recipe: Tomatoes a la Creme


Tomatoes a la Creme, although originating from France in the 1920s, has been a popular dish in many countries for decades. Gentle heat and slow cooking will soften the tomatoes, allowing the juices to flow into the pan and add the wonderful base flavour to the butter and cream. Although adequate seasoning of salt and pepper will complete the recipe, adding a few leaves of thyme or basil enhances the dish nicely as well. Serve with crusty bread or as a side to meat and fish.


**Wine Pairing: White – Viognier or Red: Italian Chianti


Tomatoes a la Creme

Serves 2



3 medium-size ripe tomatoes
A large knob of butter
Salt and pepper
3 heaped tbsp creme fraiche or double cream
Thyme leaves or basil (optional)



  1. Cut tomatoes in half and prick all over with a fork. Melt butter in a skillet and add tomatoes cut side up. Cook for 2 minutes over a medium-low heat.
  2. Turn tomatoes over, lower heat and cook for 10 minutes. All the juices should be running out into the butter. (If you wanted to add some thyme leaves now would be the time to do it).
  3. Add cream and let it gently bubble away for a minute or two, ensuring the sauce does not dry out.
  4. Remove from heat, season with salt and pepper.
  5. If you are using basil as a garnish instead of thyme then sprinkle with chopped basil now.

Tomatoes a la Creme

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