These are delicious and fattening and addictive particularly if you have a sweet tooth. They are quite rich so you only need half a large tomato per person. They are definitely a talking point. We found a version of the recipe over 20 years ago in an old cookbook and we have been cooking them in some shape or form ever since. Eat with good bread to soak up the juices or as part of a vegetarian meal or serve it with roast lamb or duck.
2 large beef tomatoes or 4 medium tomatoes, sliced thickly
1/2 teaspoon sea salt
Freshly ground black pepper
4 tablespoons plain flour
1-2 tablespoons demerara sugar
120ml double cream
1. Sprinkle the tomatoes with salt and lots of black pepper.
2. Coat the tomato slices in flour and shake off the excess.
3. Melt the butter over medium heat, add the tomato slices and fry on both sides until lightly browned.
4. Sprinkle the tomatoes with the demerara sugar and cook for 3 minutes before turning. Sprinkle the rest of the sugar on the other side of the tomato. Be gentle so they don’t collapse. Remove to a serving plate.
5. Pour the double cream into the pan and add a sprinkling of ground black pepper. Bring to the boil, and keep stirring for a few minutes until it gets all thick and yummy and the caramelised sugar binds with the cream. Pour the mixture over the tomatoes and serve.
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