Recipe by A la Carte
If you can't find creme fraiche (I find it in the deli section of the super market, near the specialty cheeses), you can use sour cream. Serve as a side dish or on top of grilled meat. Also good on crusty bread as an appetizer. When you have some cold and left over, put them on top of a salad.
Top Review by English Sunset
Very tasty and so easy to prepare. Makes a wonderful side-dish, especially for meat or fish that doesn't have a lot of sauce. I was surprised at how well the creme fraiche went with the tomatoes. I used the low fat variety to reduce the calories. The only thing that puzzles me is why the recipe is called 'baked' tomatoes when it's all done in a frying pan!
- 2 tablespoons butter
- 4 large tomatoes
- 1⁄4 cup basil leaves, chopped
- 7 ounces creme fraiche (or sour cream)
Directions See How It's Made
- In a cast iron frying pan, or at least a heavy one, melt the butter. Cut the tomatoes in half and season them with salt and pepper.
- Over a low heat, cook the tomatoes, cut side down, for about 10 minutes. (The butter should foam and turn light brown, if it starts getting too dark, your heat is up too high).
- Turn the tomatoes over and add the creme fraiche.
- Leave to heat for 2 more minutes. Stir in the basil. Adjust the salt and pep, and serve.