Braised tomatoes with crème fraîche and Iberico ham
These slowly braised tomatoes are served in a crème fraîche sauce and topped with crôutons, Iberico ham and basil.
By Matt Tebbutt
From Saturday Kitchen
Ingredients
- 30g/1oz salted butter
- 1 garlic clove, crushed
- 4 ripe heritage tomatoes, halved
- 2 tbsp crème fraîche
- 1 tbsp olive oil
- 1 slice sourdough bread, cut into small cubes
- handful small basil leaves
- 4 slices Iberico ham
- salt and freshly ground black pepper
Method
Heat the butter and garlic in a sauté or frying pan. Season the tomatoes with salt and pepper. Add the tomatoes, cut-side down, to the pan. Cook for around 10 minutes to extract all the juices. Turn the tomatoes over and cook on the rounded side for another 5–10 minutes. Flip over again carefully, add the crème fraiche and cook for another couple of minutes. Season with salt and pepper.
Heat the oil in another frying pan and add the bread cubes. Fry until crispy and golden.
Place the tomatoes in a serving dish and top with the crôutons, basil and ham. Serve immediately.
