Remove the stem end of each tomato and cut the tomatoes, parallel to the equator, into 3/8-inch slices. Arrange the tomatoes in a single overlapping layer on a large plate, and distribute the chives, parsley, cilantro, garlic, and serranos over them. Cover with a tea towel and let marinate for 2 to 3 hours.
Heat the butter in a large heavy skillet over medium heat. Remove the tomatoes from their marinade (reserving the marinade), and sauté them, in batches so you do not crowd the skillet, until they are completely heated through, about 2 minutes on each side. Transfer the tomatoes to a serving plate, keep them warm, and continue until all are cooked.
Transfer the tomato marinade to the skillet, add the wine, increase the heat to high, and deglaze the pan. When the wine is almost completely evaporated, reduce the heat, add the cream, swirl, and simmer until the liquid is reduced by one third. Season the cream sauce with salt and pepper, pour it over the tomatoes, garnish with chives and parsley, and serve immediately.
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|Serving Size: 1 Serving (177g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 84 (71%)|
|Amt Per Serving||% DV|
|Total Fat 9.3g||12 %|
|Saturated Fat 5.7g||29 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 28.5mg||9 %|
|Sodium 44.5mg||2 %|
|Potassium 388.5mg||10 %|
|Total Carbohydrate 7.3g||2 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 5.3g|
|Protein 1.9g||3 %|
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Calories per serving: 118
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