Suzanne’s recipe 29 2014 – Tomates Mordicus
This week I felt like some tasty, juicy tomatoes, like the ones in the markets in France, because I had found this delicious garlicky recipe in my Good French Cooking book by Mapie Toulouse-Lautrec. The recipe is really simple and ideal for a brunch or a light supper. The tomatoes are slow cooked then topped with Emmental which melts beautifully over the hot tomato. Added to this is bread fried with garlic and a fried egg. Once the dish is assembled there are lovely layers of different flavours. To match the acidity of tomatoes the recommended wine to pair with them is either a Sauvignon Blanc or a Beaujolais. I decided to pair this flavoursome dish with an Alphonse Mellot Sancerre Blanc 2012. So much of French wine has a long history; Alphonse Mellot is no exception, with an ancestor Cesar Mellot being appointed as Wine Counsellor to Louis XlV. This Sauvignon Blanc wine is a good example of the Sancerre wines with a fresh taste of peaches, gooseberries, aniseed, lime and vanilla.
- 4 large tomatoes
- 2 large cloves of garlic
- 8 tablesppons of Olive oil
- 8 slices of dry white bread without crust
- 200g sliced Emmental
- A Bottle of Alphonse Mellot Sancerre Blanc 2012 from the French Market shop
- Wash the tomatoes, dry them and slice in half horizontally.
- Gently heat 4 tablespoons of olive oil in a heavy based frying pan.
- Place the tomates cut side down in the oil and cook slowly for 10 minutes.
- Turn the tomatoes over and place sliced Emmental on top, cook for a further 10 minutes.
- Pour the rest of oil into another heavy based frying pan and heat gently.
- Finely chop the garlic and add to the oil, fry gently until golden.
- Slice the crusts off the bread and fry in the garlic oil until crisp and lightly brown
- Just before the tomatoes have cooked, break an egg onto each piece of fried bread and cover with a lid, cook until the egg whites are solid.
- Remove the tomatoes from the pan and place two tomato halves topped with melted cheese per person on a plate, top with the fried bread and fried egg.
- Sprinkle over the rest of the garlic pieces and serve straight away.
I recommend pairing this dish with a bottle of Alphonse Mellot Sancerre Blanc 2012 from the Loire region.