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Tomato Gratin with Cream and Basil
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Use big, fat, firm beefsteak tomatoes, the riper the better. The combination of cream and tomatoes is wonderfully rich and satisfying. The topping cheese can be anything you like: try Cheddar with a spoonful of Parmesan; crumbled Feta with grated Gruyère; or Mozzarella and Pecorino.
Serves: 4 - 6
This recipe was first published in August 2002.