Tomatoes with Cream

1. 1

   Cut the tomatoes in halves.

2. 2

   In a frying pan melt a lump of butter.

3. 3

   Put in the tomatoes, cut side downward.

4. 4

   With a sharply pointed knife, puncture the rounded sides of the tomatoes here and there.

5. 5

   Let them heat for five minutes, then turn them over.

6. 6

   Sprinkle with salt.

7. 7

   Cook them for another 10 minutes.

8. 8

   Turn them again.

9. 9

   The juices run out and spread into the pan.

10. 10

    Once more, turn the tomatoes cut side upward.

11. 11

    Put about 3 ounces of thick cream around them in the pan, mixing it with the juices.

12. 12

    As soon as it bubbles, slip the tomatoes and all their sauces onto a hot dish.

13. 13

    Serve instantly.

* Per serving · 4 servings · Values may vary.

No additional tips available.