Tomatoes Baked in Cream with a Cheese Crust

An incredibly simple and at the same time delicious dish of tomatoes, cream and cheese. Mint gives an unusual taste to baked tomatoes.

Servings: 4

Ingredients

Large tomatoes – 6 pcs.
Fat culinary cream – 300 g (1.25 cups)
Fresh mint – 2 sprigs
Olive oil for lubricating the mold
Pinch of sugar
Hard cheese (shredded on a grater) – 30 g (2 tablespoon. L.)
Salt to taste
Ground black pepper – to taste

Directions

Turn on the oven to preheat to 220 degrees. In a large saucepan, bring about 2 liters of water to a boil, and prepare a large bowl of ice water. Make a shallow cross-shaped cut on each tomato and immerse the tomatoes in a saucepan of boiling water for 10 seconds, and then remove from the boiling water and immediately immerse in a bowl of ice water, leave in it until completely cooled, for about 1 minute.
Put the mint sprigs in a small saucepan, pour over the cream and bring to a boil over medium heat. Reduce heat and boil the cream until about half in volume.
Drain the tomatoes, peel and cut into slices. Place the circles on a paper towel to drain the excess liquid.
Lightly grease a small ovenproof dish with olive oil and put the tomato slices in it, slightly overlapping, sprinkle with salt, pepper and a little sugar.
Strain the cream through a sieve directly onto the tomatoes, sprinkle with cheese on top and put the dish in a preheated oven, bake the tomatoes for about 15 minutes, until the top is golden brown. Serve the baked tomatoes with cheese and cream immediately in the pan.

Enjoy your meal!

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