Serves 2 for lunch or 4 for a starter or side dish
This delicious dish is packed full of flavour and is not as rich as you may expect. I like to have it for lunch with a bit of crusty bread. Alternatively, why not try it as a starter or as a side dish to accompany grilled chicken or fish?
This dish is vegetarian.
6 large ripe tomatoes
Freshly ground black pepper
A couple of pinches of sugar
2 or 3 sprigs of fresh mint
250ml double cream
60 or 70g (use plenty!) of grated parmesan
30cm x 20cm lasagne dish or glass/ceramic baking dish
Cut the end cores out of the tomatoes and place them in a large bowl. Cover with boiling water and allow to stand for 45 seconds. Drain and slide off their skins.
Cut the tomatoes into thinnish slices. Layer the slices into the dish, overlapping them slightly. Season generously with salt and black pepper and sprinkle over the sugar.
Place the mint sprigs in a small saucepan and pour in the cream. Bring to a boil and simmer vigorously until the cream has almost halved in volume. Remove the mint and pour the cream evenly over the tomatoes.
Sprinkle the surface with a generous amount of grated parmesan. Bake in a hot oven for about 25 minutes until the dish is bubbling, thickened and browned.