Saturday, 22 May 2010
Tomatoes baked with Thyme, Cream and Parmesan [#247]
I have lots of versions of this, but based this one on a Rachel Allan recipe - pure comfort food, as she says, and delicious served with a bowl of tiny steamed Jersey Royals, and some wonderful red oak leaf lollo rosso and cucumber salad to mop up the copious juices. Simply slice ripe tomatoes in half, around their equator. Place in a baking dish and top each half with a teaspoon of creme fraiche, a pinch of chopped thyme and a good sprinkle of grated Parmesan. Bake in a moderately hot oven for 20 minutes until the tomatoes are soft and the cream and cheese has formed a scrumptious golden, bubbling topping. These are also yummy stirred through pasta, or simply on top of some hot toast.