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Tomatoes in Cream

Tomatoes in Cream
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Yield: Serves 6

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  • 6 large tomatoes, peeled and sliced
  • 3 tablespoons butter
  • 1 tablespoon flour
  • 1-1/2 tablespoons sugar
  • 1 cup cream
  • salt and pepper
  • chopped basil, dill, or parsley


Arrange the tomato slices in a shallow baking dish, dust them with flour and sugar, salt and pepper, and dot with the butter. Pour the cream over the tomatoes and cover the dish with a lid or with aluminum foil. Bake in a moderately hot oven (375 degrees F) for about 10 minutes, until the tomatoes are tender but not soft. Sprinkle with chopped herbs and serve.
Updated Tuesday, October 9th, 2007

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