Fallow Restaurant London

Tomatoes À La Crème


Tomatoes À La Crème

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  • Author: Fallow


Units Scale
  • 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


  1. Prepare the tomatoes: halve the tomatoes crosswise. Season the cut sides with salt and pepper.
  2. Cook the tomatoes: heat a pan with olive oil over medium heat.
  3. 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.
  4. Add cream: pour the cream around the sides of the tomatoes in the pan. Take the pan off the heat and set aside.
  5. 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.
  6. Once the bread chunks are crisp, grate fresh garlic over them. Set aside the breadcrumbs on a kitchen tissue to absorb excess oil.
  7. 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.

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