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Tomatoes With Cream

creative.chef's picture
Tomatoes With Cream is simply irresistible. Try this amazingly delicious recipe; I am sure you will always tempt to prepare this Tomatoes With Cream for every party!
  Tomatoes 6 Medium (Round And Not-Too-Ripe)
  Shallots 6 Small
  Chervil sprig 1
  Sour cream 1⁄2 Cup (8 tbs)
  Freshly ground pepper To Taste
  Salt To Taste

1 Wash and dry the tomatoes. Slice off a cap from the end opposite the stalk end of each. Scoop out the pulp with a small spoon or melon bailer, removing the core and seeds. Lightly salt the inside to draw out excess moisture, and turn the tomatoes upside-down on a dish to drain.
2 Peel and chop the shallots finely. Wash, dry and chop the chervil, putting aside 1 tablespoon for the decoration. Put the cream, the rest of the chopped chervil and the shallots into a bowl. Add a little salt, and lots of pepper and mix well with a fork.
3 Arrange the tomato shells on a serving dish; fill with the seasoned cream mixture. Sprinkle the tops with chopped chervil. Place the dish in the refrigerator for an hour before serving very cold.
Variations: Substitute the shallots and chervil with garlic, chopped parsley or chives. You can improve the seasoning of the cream with the strained juice of half a lemon. A vital ingredient in French cooking, virtually replacing parsley, chervil is a pale green aromatic herb.

Recipe Summary

Side Dish

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Tomatoes With Cream Recipe