Monday 20 January 2020


Tomatoes in crème fraîche


8 ripe, even-sized tomatoes

1 tbsp olive oil

1 shallot, finely chopped

1 garlic clove, finely chopped

1 sprig of fresh thyme

3 tbsp crème fraîche or sour cream

Salt and freshly ground black pepper

Chopped fresh parsley, to garnish

Serves 4


1. Begin by scalding the tomatoes. Pour boiling water over the ripe tomatoes in a heatproof bowl. Set aside for one minute, then drain and carefully peel off the skin using a sharp knife.

2. Heat the oil in a small, heavy-bottomed frying pan set over a low heat. Add the shallot, garlic and thyme leaves and fry gently, stirring, for two minutes. Add the whole peeled tomatoes and fry for five minutes, stirring gently from time to time.

3. Add the crème fraîche or sour cream and season with salt and pepper. Increase the heat and bring to the boil. Cook for a further five minutes.

4. Garnish with parsley and serve with roast lamb and/or rice.

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