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Creamed tomatoes


  • Melt the butter in a large heavy-bottomed pan and lay out the tomatoes in one layer, cut side down. Season and gently cook for 5 mins, puncturing the tops now and again with a small sharp knife.
  • Carefully turn the tomatoes over and cook for about 10 mins, once again pricking every now and again.Turn them over again and cook for a couple of minutes until the juices begin to run.
  • Then carefully turn the tomatoes back over. Pour the cream between the tomatoes and around the edges, and briefly cook, shaking the pan as you do so.
  • Scatter the mint over the top and taste the cooking liquid for seasoning.
  • Serve on toasted sourdough or as an accompaniment.
  • from Edouard de Pomiane via Simon Hopkinson, English food writer


  • a large knob of butter
  • 4 medium ripe, red tomatoes, cored & halved
  • sea salt & freshly ground pepper
  • 3 heaped tbsp cream
  • a few fresh mint leaves, chopped

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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