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Ingredients
- 900g/2lb tomatoes
- 50g/2oz butter, softened
- 3 garlic cloves, chopped
- 1 teaspoon sugar
- 4 teaspoons chopped fresh basil
- 300ml/10fl oz double cream
- 50g/2oz dried breadcrumbs
- 25g/1oz Parmesan cheese, freshly grated
- salt and freshly ground black pepper
Instructions
- Preheat the oven to 180°C/350°F/Gas mark 4.
- Put the tomatoes in a bowl of just-boiled water, and leave for
30 seconds. Peel off the skin and thinly slice the flesh. - Brush the inside of an ovenproof dish liberally with some of the butter.
- Arrange a layer of tomato slices in the bottom of the dish, then sprinkle
with a little of the garlic, sugar and basil. Season with salt and pepper.
Pour over a thin layer of cream. Repeat these layers until all the
ingredients have been used. - Mix the breadcrumbs and Parmesan together, then sprinkle over the top
of the tomatoes and cream. Dot with the remaining butter. - Bake in the oven for 20–30 minutes until the topping is golden brown.
Serve hot.
