Baked Tomatoes with Nduja and Creme Fraiche

av La Kompott


Baked Tomatoes with Nduja and Creme Fraiche

I feel like the last of the summer tomatoes deserve some love and attention and by love and attention I mean nduja, butter and creme fraiche! This dish is quick to make and very very tasty. Serve with rice, pasta, mashed potatoes or simply good bread. Use other herbs if you don`t like tarragon. Basil or parsley would be wonderful. If I know I won`t use up the nduja quickly I often roll it into a thin sausage, wrap it in plastic and freeze it. This way I can just tear off a bit when I need it.


  • 1 x shallots
  • 1 clove garlic
  • 4 x tomatoes
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 tbsp nduja
  • 3 tbsp dry white wine
  • 3 tbsp creme fraiche
  • ½ tsp salt
  • 1 pinch black pepper
  • ½ tbsp fresh tarragon
  • 1 tbsp chives


  1. Preheat the oven to 190 °C.
  2. Finely slice the shallot and garlic.
  3. Cut the tomatoes into two horizontally and season with a little salt.
  4. Heat up olive oil in an ovenproof frying pan. Brown the tomatoes on the flesh side on relatively high heat. Transfer them to a plate before decreasing the heat.
  5. Add butter, shallot and garlic to the pan. Sweat on low heat until the onion has softened.
  6. Add the nduja (the amount depends a bit on the spice level of the nduja) to the pan and cook for a couple more minutes.
  7. Add the white wine and let reduce completely before the creme fraiche is stirred in.
  8. Season the sauce with salt, pepper and finely sliced tarragon.
  9. Bake the dish in the middle of the oven for 15 minutes.
  10. Serve with a sprinkle of finely sliced chives. Voila!