Juicy red tomatoes, butter, cream, salt & pepper are all one needs to make this understated soup. Serve as a starter or as a main course for lunch or dinner.
4 Medium Tomatoes
3 Tablespoons Butter
6 Tablespoons Cream
1 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
Bring a medium size pot of water to a boil and briefly blanch the tomatoes. Do NOT remove the skins however. Cut them in half and scoop out the seeds. Slice their backs two or three times each with a sharp knife. Season the halves on each side with the kosher salt and pepper. In a large size cast iron pot get the butter sizzling, but don’t let the butter get brown. Place the tomatoes, flesh side down, in the pot. And cook over a medium-low heat for 10 minutes. Turn the tomatoes onto their backs and turn up the heat slightly. Continue to cook for 6 minutes. Remove the pan from the heat and let cool for 5 seconds. Add the cream and stir quickly with a wooden spoon. You will not want the cream to boil, but you will want it to come close to boiling. After everything is off the bottom of the pan then consider yourself done. Pour into two bowls and garnish with basil leaves if you wish. Serve with crusty Italian bread. Serves 2