Henry Harris' recipe for tomatoes, creme fraiche and herbs
Sumptuous, late-summer tomatoes cooked with cream and served on toast? Supper is served in 10 … OK, maybe 15 minutes
TL;DR
- The recipe is a quick late-summer supper featuring tomatoes cooked with creme fraiche and served on toast.
- It's inspired by Edouard de Pomiane's concept of 10-minute cooking, though this version usually takes around 15 minutes.
- Key ingredients include ripe plum tomatoes, good quality French creme fraiche, unsalted butter, sourdough, and fresh basil or mixed soft herbs.
- Preparation involves searing tomatoes cut-side down in butter, then adding creme fraiche to create a sauce.
- The dish is served on toasted sourdough with the cooked tomatoes and sauce spooned over, garnished with herbs.