This Tomatoes with Lightly Whipped Cream is a simple and elegant recipe, which is made with fresh tomatoes and heavy cream. It’s the perfect summer side dish, ready in about 10 minutes.
Tomatoes with Lightly Whipped Cream Ingredients
- ½ cup heavy cream
- Assorted tomatoes, such as cherry, heirloom, plum, or beefsteak
- Flaky sea salt
- Freshly ground pepper
- Fresh basil leaves
- Extra-virgin olive oil
How To Make Tomatoes with Lightly Whipped Cream
- Whip the Cream: Pour the cold heavy cream into a cold bowl. Use a whisk or a hand mixer to whip the cream for about a minute, just until it holds soft, billowy peaks. Be careful not to overwhip.
- Prepare the Tomatoes: Cut the larger tomatoes into thick slices or wedges. Halve any smaller cherry or grape tomatoes, or you can leave them whole.
- Assemble and Garnish: Arrange the prepared tomatoes on a large platter. Add generous dollops of the lightly whipped cream among the tomatoes. Season everything with a good sprinkle of flaky sea salt and freshly ground pepper.
- Serve: Top with fresh basil leaves and a final splash of good quality extra-virgin olive oil just before serving.
Recipe Tips
- How to get the perfect whipped cream? The secret is to use a cold bowl and cold beaters (or whisk). This helps the cream whip up faster and more voluminously. Most importantly, stop whipping when the cream just holds a soft peak; you want it to be light and cloud-like, not stiff.
- What are the best tomatoes to use? This dish is all about showcasing beautiful, ripe tomatoes. For the best visual appeal and flavor, use a mix of colors, shapes, and sizes, such as different varieties of heirloom and cherry tomatoes. Make sure they are at peak ripeness.
- Can I make this ahead of time? This dish is best assembled right before serving to ensure the tomatoes are fresh and the cream is fluffy. You can slice the tomatoes and wash the basil an hour or so in advance, but whip the cream and assemble just as you are ready to eat.
- How can I add more flavor? For an extra layer of complexity, you can drizzle a high-quality, thick balsamic glaze over the finished platter along with the olive oil.
What To Serve With Tomatoes and Lightly Whipped Cream
This is a stunningly simple side dish or appetizer that celebrates the peak of summer produce. It is perfect served with:
- Grilled steak, chicken, or fish
- Crusty, warm bread for scooping up the cream and tomato juices
- As part of a larger appetizer or charcuterie board spread
How To Store Leftovers
- Best Eaten Fresh: This dish really does not store well once assembled. The tomatoes will release their juices, making the cream watery, and the basil will wilt. It is highly recommended to only make as much as you plan to eat.
Tomatoes with Lightly Whipped Cream Nutrition Facts
- Serving: 1/4 of recipe
- Calories: 245 kcal
- Carbohydrates: 8g
- Protein: 2g
- Fat: 24g
- Saturated Fat: 14g
- Sodium: 150mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
No, and that is the key to this elegant dish. The cream is unsweetened, providing a cool, rich, and creamy contrast to the natural sweetness and acidity of the ripe tomatoes.
Yes. You can substitute the heavy cream with a high-quality, full-fat, unsweetened vegan whipping cream substitute, often made from coconut or soy.
The beauty of this recipe lies in its simplicity. Leaving the cream plain allows the pure flavors of the high-quality, ripe tomatoes, fresh basil, and good olive oil to be the stars of the show.
Try More Recipes:
- Tomato and Brie Tart Recipe
- Grilled Chicken and Eggplant with Mozzarella and Tomatoes Recipe
- Avocado-and-Boursin Sandwiches Recipe
Tomatoes with Lightly Whipped Cream Recipe
Description
An incredibly simple yet elegant salad featuring juicy, ripe tomatoes and dollops of lightly whipped, unsweetened cream, finished with fresh basil and flaky sea salt.
Ingredients
Instructions
- In a cold bowl, lightly whip the heavy cream until it just holds soft peaks.
- Slice or halve the tomatoes as needed and arrange them on a large platter.
- Dollop the whipped cream generously among the tomatoes.
- Season everything with a good sprinkle of flaky sea salt and freshly ground pepper.
- Top with fresh basil leaves and a final drizzle of olive oil just before serving.
Notes
- The most important tip for this recipe is to not over-whip the cream; you are looking for soft, cloud-like peaks, not a stiff topping.
- Use the best, ripest, in-season tomatoes you can find, as they are the star of the dish. A variety of colors and sizes looks most beautiful.
- Do not assemble this dish until you are ready to serve it, as the tomatoes will release water and make the cream runny.
- Don’t be shy with the flaky sea salt at the end; the crunchy salt crystals provide a wonderful textural contrast.