Tomatoes à la Crème
When tomatoes are ready, cut really good ones in half across the meridian.* Melt butter in a non-stick skillet. Salt the cut side and cook cut side down for a few minutes, turn, add a generous amount of heavy cream and simmer gently. You don't want them to fall apart. A couple of minutes more while cream thickens slightly. A lovely first course for a cool summer dinner.
*We peel the tomatoes but the elderly French gentleman who first served these to me did not.