Tomatoes À La Crème: A Classic French Comfort Dish
Tomatoes À La Crème is a quintessential French dish that epitomizes the elegance of simple ingredients transformed into something rich and indulgent. This dish, which combines the natural sweetness of tomatoes with the luxurious creaminess of dairy, has a rich culinary history rooted in French home cooking. It’s a perfect example of how French cuisine takes basic, fresh ingredients and elevates them to create a dish that’s both satisfying and gourmet.
A Brief History of Tomatoes À La Crème
The use of tomatoes in French cuisine dates back to the 18th century when they were introduced to Europe from the New World. While initially regarded with suspicion, tomatoes slowly found their place in French cooking, especially in the Provençal region, where Mediterranean produce is at the heart of the cuisine.
The addition of cream to tomatoes, a technique believed to have originated in rural France, brought a richer, silkier dimension to dishes that were traditionally simple and rustic. Tomatoes À La Crème became a popular way to soften the acidity of tomatoes and add a velvety texture, making the dish comforting and accessible to both peasants and the aristocracy alike.
What Makes Tomatoes À La Crème Special?
Tomatoes À La Crème is beloved for its simplicity, combining a few ingredients—ripe, juicy tomatoes, heavy cream, butter, and seasoning—into a creamy, flavourful side dish or light entrée. The slow cooking of the tomatoes helps concentrate their flavour, while the addition of cream tempers the acidity and enhances the overall richness.
This dish can be served on its own, as a side to grilled meats, or even spooned over toasted bread for a hearty snack. Chefs often add their own twist with herbs like tarragon or basil to brighten the flavors, or a splash of wine to deepen the sauce.
For those searching for the ultimate guide to making Tomatoes À La Crème, our chef-led recipe will provide step-by-step instructions to ensure you recreate this classic dish with ease. Enjoy this delicious, creamy tomato dish as a side or a light meal, and discover why it has stood the test of time in French kitchens.
PrintTomatoes À La Crème
Ingredients
- 600g heritage tomatoes
- Salt and pepper
- Olive oil
- 1/2 cup heavy cream
- 1 garlic clove, grated
- Fresh basil leaves
- 1 slice sourdough bread
- 1 garlic clove (for breadcrumbs)
- Fresh mint leaves
- Lemon zest
- Grated parmesan cheese
- Black pepper
- Rapeseed oil
- Sugar
Instructions
- Prepare the tomatoes: halve the tomatoes crosswise. Season the cut sides with salt and pepper.
- Cook the tomatoes: heat a pan with olive oil over medium heat.
- Place the halved tomatoes in the pan, flesh side up. Allow them to develop a deep sear, or flip the tomatoes flesh side down and use a blow torch to sear the tops.
- Add cream: pour the cream around the sides of the tomatoes in the pan. Take the pan off the heat and set aside.
- Make chunky breadcrumbs: chop the sourdough slice into large chunks. In a separate pan, heat olive oil over medium-low heat. Add the bread chunks and season with salt and pepper.
- Once the bread chunks are crisp, grate fresh garlic over them. Set aside the breadcrumbs on a kitchen tissue to absorb excess oil.
- Finish the dish: sprinkle a little sugar over the tomatoes. Add finely sliced mint and basil. Top with the chunky breadcrumbs. Grate lemon zest over the top. Add grated parmesan cheese. Season with a grind of black pepper. Drizzle with rapeseed oil.
