The Good Table At Home: Comforting Tomatoes in Cream with Bread Crumbs & Smoked Salt

by Kelly Knight, Marketing Manager for The Good Table

In The Kitchen

It’s very rare that a recipe stops me in my tracks, but this one did. It’s from Deborah Madison’s Vegetable Literacy, which is an amazing cookbook that focuses on each of the vegetable families and what pairs well with each. I could go on and on about Deborah Madison, but I’ll just say this: this cookbook is a gem.

So… the recipe.

Photo credit: an endless banquet

Comforting Tomatoes in Cream with Bread Crumbs and Smoked Salt
Serves 1

INGREDIENTS
- 4 tbsp heavy cream
- 1 clove garlic
- 1 fresh basil leaf
- 8 oz ripe tomatoes, preferably a mix of the ripest, tastiest heirloom varieties you can find
- Fresh bread crumbs toasted in olive oil until light brown*
- Smoked salt* and freshly ground pepper **
- Optional: fresh bread on the side

* You can do this in a skillet or in the oven — I toasted some Panko breadcrumbs I had in the toaster oven.
** If you’re unfamiliar with smoked salt, you can find it at your local gourmet/organic food shop. I got mine at Berkeley Bowl, and it’s an Alder Smoked Salt, which is really good. Or use a flaky sea salt, like Maldon.

DIRECTIONS
Warm the cream with the garlic and basil in a small skillet over gentle heat.  When it starts to simmer, turn off the heat and steep while you prepare the tomatoes.

Bring a pot of water to a boil.  Score the tomatoes on the blossom end (the “bottom”), then drop them into boiling water for about 10 seconds.  Transfer them to a bowl of cold water to cool, then peel.  Cut the tomatoes into quarters if large, into halves if smaller.

Add the tomatoes to the pan, along with a generous pinch of smoked salt and some freshly ground black pepper.  Turn the heat back on and allow the cream to bubble over the tomatoes and mingle with their juices for 2 to 3 minutes.

Ladle into a bowl.  Adjust the seasoning, if need be.  Scatter the bread crumbs generously over the tomatoes.  Devour, making sure to have some delicious bread close at hand to sop up all the juices afterwards.

NOTES
This recipe is late summer comfort food at its best. If your garden is overflowing with tomatoes and basil, like mine is right now, it’s a great way to use up those things. It’s great for a simple supper with loved ones (and quarantine buddies), paired with wine or iced tea and good conversation.