Tomatoes With Basil And Creme Fraiche Recipes

CREME FRAICHE RISOTTO WITH HEIRLOOM TOMATOES AND BASIL

Steps:

• Place a large saucepan or small pot, (around 9″ in diameter) over medium heat.
• Add the olive oil and minced shallot to the pan and sauté until the shallot is tender.
• Add the aborio rice to the pan and sauté until the rice turns slightly translucent. Then, begin to add the water in 1/2 cup increments. Stir vigorously for 30-45 seconds every few minutes, adding an additional 1/2 cup water only when the rice has completely absorbed it's liquid.
• While the risotto cooks, prepare the tomato topping by mixing together the tomatoes and slivered basil together in a bowl. Set the mixture aside until the risotto has finished.
• Continue adding water in 1/2 cup increments and stirring the risotto until it's tender, about 20 minutes. You may need more or less water than is called for in this recipe due to varying circumstances like the rate of evaporation. You'll know the risotto is done when it's doubled in size and the rice is tender, but with a small speck of white remaining in the center of the grain when you bite into it, (al' dente just like pasta).
• When the risotto is finished take it off the heat and stir in the creme fraiche. Add additional sea salt to taste. This step is important because it will be very bland if you don't add additional sea salt!
• Plate the risotto by spooning some into a pasta bowl, top with a generous amount of the tomato mixture, drizzle with olive oil, and sprinkle with a finishing sea salt (see the notes about finishing salt).
• Serve immediately.

CREAMY PASTA BAKE WITH CHERRY TOMATOES AND BASIL

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain, reserving 1 cup of cooking water.
• Heat olive oil in a large skillet over medium heat and cook onion until soft and translucent while penne is cooking, about 5 minutes. Add garlic and cook an additional 30 seconds. Stir in tomato sauce and tomato paste and cook until slightly reduced, about 5 minutes. Add cream and Parmesan cheese and season with salt, pepper, and sugar.
• Preheat oven to 400 degrees F (200 degrees C). Grease a baking dish.
• Stir some pasta cooking water into the sauce and add cooked penne. Remove from heat and stir in cherry tomatoes, 1/2 the mozzarella cheese, and basil. Pour penne mixture into the prepared baking dish and cover with remaining mozzarella cheese.
• Bake in the preheated oven until cheese is melted, about 20 minutes.

GAZPACHO WITH BASIL CRèME FRAîCHE

Steps:

• In large bowl, mix all gazpacho ingredients except croutons until well blended. Cover and refrigerate 4 to 6 hours to blend flavors, stirring occasionally.
• In small bowl, mix crème fraîche and basil. Stir gazpacho; ladle into serving dishes. Top each serving with basil crème fraîche and croutons.

TOMATOES WITH BASIL AND CREME FRAICHE

Steps:

• In a cast iron frying pan, or at least a heavy one, melt the butter. Cut the tomatoes in half and season them with salt and pepper.
• Over a low heat, cook the tomatoes, cut side down, for about 10 minutes. (The butter should foam and turn light brown, if it starts getting too dark, your heat is up too high).
• Turn the tomatoes over and add the creme fraiche.
• Leave to heat for 2 more minutes. Stir in the basil. Adjust the salt and pep, and serve.