4 large ripe tomatoes
1 tbsp. olive or vegetable oil
2 tbsp. red wine 
OR
1 tbsp. red wine vinegar
1/3 cup sour cream
1 tbsp. chopped fresh tarragon or basil 
OR 
1/4 tsp. dried tarragon or basil
Salt and freshly ground black pepper

Serves 4

Recipe from Chatelaine Cook Book 

Cut the tomato into 1/2" thick slices.  Heat the oil in a shallow wide bottomed pan, set over med. high heat.  Add the tomatoes, in 2 batches if necessary, and sauté for about 1 min. per side, just until heated through.  Transfer the tomatoes to a platter.  Immediately add the wine to the pan, scraping the bottom gently to remove any tomato bits.

When the wine is reduced by half, stir in remaining ingredients.  As soon as the sour cream is hot, spoon the sauce over the tomatoes.  Serve warm or at room temperature.