- 4 beefsteak tomatoes, about 550 g (1 1/4 lb) total weight
- 25 g (1 oz) butter or margarine
- salt and pepper
- 45 ml (3 tbsp) double cream
- 5 ml (1 tsp) lemon juice
- 25 ml (1 1/2 tbsp) shredded basil
- basil sprigs, to garnis
Cut the tomatoes in half and trim away the cores. Melt the butter in a large frying pan and gently fry the tomatoes for minute on each side. Arrange the tomatoes, cut side up, in a reased shallow ovenproof dish and season.
Add the cream, lemon juice and half the basil to the juices in le frying pan, mix well and drizzle over the tomatoes. Sprinkle with more pepper.
Bake at 190°C (375°F) mark 5 for about 8 minutes. Sprinkle with the remaining basil and cook for a further 2-3 minutes, serve hot, garnished with basil.