Swiss Baked Tomatoes in Cream |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A simple side dish, which can also be eaten for lunch on a cold day. Don't be put off by the cream - do use it - the Swiss do! Otherwise, serve this as a side with simple pan-fried fish fillets and a green salad. Ingredients:
8 tomatoes, ripe and red |
1/3 cup basil leaves (this is approximate, use a handful) |
3 garlic cloves, thinly sliced |
1/2 teaspoon sugar |
flaky sea salt |
1/2 teaspoon black pepper, coarsely ground |
1 cup cream (use generously) |
Directions:
1. Preheat oven to 350 deg F/180 deg C (use lower heat for convection ovens).
2. Halve the tomatoes and pack snugly into an oven dish. Put the basil leaves among the tomato halves.
3. Scatter over the garlic, sugar, salt and pepper. Pour over the cream.
4. Bake for about 20 - 30 minutes, until golden and bubbly.
5. Serve with lots of toasted bread for dunking.
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