Name: Tomates en Cocotte au Basilic (Cherry Tomatoes with Basil Cream)
Yield: Serves 2
Cuisine: French
Ingredients: 10–12 ripe cherry tomatoes; 3–4 tablespoons heavy cream; salt, freshly ground pepper; a few leaves of freshly picked basil; 1 tablespoon butter

Preparation info

Serves
2

Difficulty
Easy

Appears in

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