Edouard’s Mother’s Tomatoes: Luscious and Meow-Meow
9 August 2009 by Jean JohnsonWell, it’s true. During tomato season fresh slicers are the bees knees done up in all our specially favorite ways. Then there’s putting those plump tubby babies up for later on, whether it be in home canned salsa, lovely dried halves, or simply frozen whole, plopped into big baggies for winter soup pots.
But, once you’ve messed about with Edouard’s Mother’s Tomatoes, I think you’ll find as I have, that it’s not easy to have enough of the fat, bold August bounty left for putting up.
The history on Edouard’s Mother’s Tomatoes is laid out in all its glory in Cooking Beyond Measure along with my observation that the dish is hands down the most luscious one in the book. I’m not alone in thinking tomatoes fixed this way is worth more than passing notice. The recent issue of Gourmet Magazine featured them under a different name, adding a sexy spin by drawing on anchovies instead of the usual white crystals for the salty element.
So there’s a sprinkling of salt in Edouard’s Mother’s Tomatoes. Also a grind of fresh pepper. Beyond that, here’s a hint. Miss Swishy, or Little Iris Johnson as she is known formally, thinks Edouard’s Mother’s Tomatoes are very meow-meow.
You’re right if you guessed cream. Warmed tomatoes laced cream. Totally decadent. But Edouard’s mother wouldn’t just plop some tomatoes into a skillet of cream now would she? Perish the thought. First she warmed the halves nicely in some lovely country butter she probably churned herself from contented pastured cows.
Edouard’s Mother’s Tomatoes
Recipe Note
Slice tomatoes in half and cook them in butter on both sides, piercing the skins so the juices run out. Turn them back and forth until you have some red gems that are calling to you. Then pour some good cream over the works and heat through.
Details
~As usual, you can mix and match and still make it to the dance. The first few times I tried these tomatoes, all I had was mascarpone, Italian cream cheese that I buy everything once in a while because it’s irresistible.
~The mascarpone worked great, as did some sour cream on another go-round.
~Then there was the low fat buttermilk. Not nearly as splendid as cream, but an option if the unctuous potions aren’t in a person’s repertoire.
-Talk about some heavenly yum that tastes like the goddesses made it. Edouard’s mother might have been Polish, but she wasn’t joking around when she concocted this luscious dish.
~~Cooking Beyond Measure, p. 85
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8 Responses to “Edouard’s Mother’s Tomatoes: Luscious and Meow-Meow”
Hi Jean, Since purchasing
my copy of COOKING BEYOND MEASURE last February, I have been anticipating making “Edouard’s Mother’s Tomatoes,” using our vine-ripened tomatoes! Alas, it looks as if I’ll have to wait a bit longer. In spite of the recent intense heat wave in our corner of NW Washington, tomatoes remain green. I am, however, hopeful!
Meanwhile I’m knee-deep in Swiss Chard and have been making batches of Swiss Chard Pesto. WOW!! Delicious!!
How about including a trip to Bellingham with HIPPIE KITCHEN book tour?
To continued good eating! Pam Glaze
By Pam Glaze on Aug 9, 2009
Hey, Pam. Good to hear from you again. Chard Pesto sounds interesting. What do you put in it?
We’ll see about Bellingham, although it looks more like Vancouver BC at this point. Any chance of you making it across the border?
J
By Jean Johnson on Aug 10, 2009
thanks for including a picture of little Iris Johnson. I am sure she is out enjoying the beautiful weather. The picture of the tomotoes blows my mind and excites me!
By marsha buzan on Aug 10, 2009
Indeed, she is, Marsha. Swish sends her love to your dear late Soupy and your dear terrorizing terrier, Ruby.
How are the tomatoes during the Phoenix summer? Not to mention the hot chile peppers–and green corn tamales. Oh, wouldn’t I love one of those yumsers. Have you tried them?
J
By Jean Johnson on Aug 10, 2009
Hi again, Jean! The very welcome rain this morning surely won’t help the green tomatoes, but it’s good for the rest of us! I make the Chard pesto just as I do with basil–oil, garlic, salt (a little), pine nuts, parmesan cheese. I’ve made spinach pesto also and just figured anything “green” would work. The Chard pesto is beautiful in color, and we’ve been enjoying it on pasta, homemade pizza, and I’m thinking it will be great on the soon-to-be-ripe tomatoes!
Vancouver, B. C. is always an option for me!
Pam
By Pam Glaze on Aug 10, 2009
Thanks, Pam. The reason I asked is that people make pestoes out of all kinds of nuts/seeds and cheeses. Like with cilantro, the preferred critter is pumpkin seeds and some sort of latinesque cheese that escapes me at the moment.
And of course, in Beyond Measure, I do a cashew cilantro pesto with no cheese at all.
Somehow, though, I’d not quite gone beyond the box of herbs for pesto into the greens area, so appreciate your idea. Nice one.
J
And fun to maybe meet you in BC. We’ll have to go out for pie in honor of Jeanne McLaughlin. (My Mom’s)
By Jean Johnson on Aug 10, 2009
hey honey, its your office depot gal. just wanted to say all of the picture look so tasty. i also love the kitty.
By chrisina on Aug 19, 2009
Christina–I was hoping you’d find the site and join the gang. The pics look tasty because those tomatoes done up in butter and cream are totally yummy. Easy too.
Me and Iris say welcome.
By Jean Johnson on Aug 19, 2009