Tomatoes in Creme Fraiche

A vegetarian full meal or a side dish served with some fish or lamb.

I made it vegetarian and used up two larger of my tomatoes. Count 2 tomatoes per person and double or triple the ingredients and you will have the right amount for more.
I served them on top of rice, but you can eat them with Baguette if you like.

I seldom peel my tomatoes, I mostly do not take the effort and use them with the skin. But in this dish it is important that you take the skin off.
Easy way, just cross top and bottom with a knife, put the tomatoes then into a heatproof bowl and out of a kettle pour boiling water on top. Let them sit for 1 min, drain and put them into cold water to stop the cooking process. Peel.

recipe for 1:
2 larger size tomatoes
1 small onion
1 clove of garlic
2 stalks of thyme
2 tbsp parsley
2 tsp Ayvar
salt and pepper
1 tbsp olive oil
2 tbsp creme fraiche
30 ml wine or broth or water

Cook the rice.
Chop onion and garlic and rip off the thyme leaves.
Saute them in oil on lower heat until they get soft, add Ayvar and wine.
Put the peeled tomatoes in and get the heat up a bit. Give them 3 minutes and add the creme fraiche, cook a bit more, maybe add more wine. Season and add the parsley.
Serve on a bed of rice.