Geraldene Holt

Tomates en Cocotte au Basilic

Cherry Tomatoes with Basil Cream

Preparation info
  • Serves

    2

    • Difficulty

      Easy

Appears in
Recipes from a French Herb Garden
Recipes from a French Herb Garden

By Geraldene Holt

Published 1999

  • About

I created this recipe to make the most of the first cherry tomatoes of the season. If it is possible to make the dish with freshly picked tomatoes and basil from your garden, the flavor is superb.

Ingredients

  • 10–12 ripe cherry tomatoes
  • 1 tablespoon butter
  • salt, freshly ground pepper

Method

Cover half the tomatoes with boiling water, prick their skins with a pointed knife, then lift out each tomato and peel. Repeat the process with the remaining tomatoes.

Butter two cocotte dishes, ramekins, or very small ovenproof dishes and divide the tomatoes between them, stem-side down. Season with a little salt and pepper and snip the basil leaves into shreds on top. Spoon the cream