The most wonderful part of walking out to the garden and picking tomatoes is the fragrance of their leaves. You rub them between your fingers then inhale. It’s an intoxicating aroma. It begs you to pluck a ripened tomato from the vine. You know which tomato is perfect for picking. You gently touch it and it falls into your waiting hand.
You fill your basket with the little darlings. Then if you are like me you can’t resist choosing the most perfect tomato and bite into it. You savor the sweet flesh and juices still warm from the sun. This is bliss.
And then when you get just a little weary of another BLT sandwich or one more tomato enhanced salad you make this glorious, very French, so addictive, extraordinary simple dish of tomatoes simmered in a little butter, sprinkled with fresh thyme, sea salt and freshly ground pepper and cloaked in rich cream. Unlike most French recipes containing tomatoes you do not peel or seed the tomatoes.
This is the perfect side dish for grilled meats or roasts. Served with savory suppertime crêpes it is positively a star. Head out to the garden or your favorite Farmer’s Market and choose the most perfect tomatoes.
| TOMATOES IN CREAM AND FRESH THYME | Print |
- 2 tbsp. (1 oz) unsalted butter - regular butter more than acceptable.
- 4 medium sized tomatoes halved horizontally
- 1 very generous handful of fresh thyme leaves
- Sea salt and freshly ground black pepper,
- ½ cup (125 mL) heavy cream
- Add the butter to a saute pan over high heat.
- Add the tomatoes cut side down. Poke the skin a few times with the tip of a knife to prevent the skins from bursting.
- Cook for 10 minutes lowering the heat if necessary if the butter browns to quickly.
- Flip, scatter with thyme, a sprinkle of salt and a good grind of black pepper.
- Cook 5 or 10 minutes more until soft.
- Pour the cream into pan and reduce to a thick sauce around the tomatoes (about 5 minutes) . The sauce will brown a bit and swirl together with the tomato juice.
