Tomatoes With Cream
|Tomatoes||6 Medium (Round And Not-Too-Ripe)|
|Sour cream||1⁄2 Cup (8 tbs)|
|Freshly ground pepper||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.