Tomatoes Persillees

Servings: 6
Ingredients:

6    Tomatoes, halved and seeded       1/4 c  Unsalted butter
Salt                                3    Garlic cloves, minced
3/8 c  Olive oil                           1 c  Fresh parsley, minced
1/2 c  Pine nuts

Sprinkle the cut sides of the tomatoes with salt and allow to drain, upside
down on a rack for 30 minutes. In a skillet, heat 1/4 cup oil over
mod-high heat, and saute the tomatoes for 3-4 minutes on each side, or
until they are softened but not brown. Transfer the tomatoes to a baking
sheet and keep them warm, covered.

In a small skillet, heat 2 Tbsp oil over mod-high heat and saute the pine
nuts, stirring, until they are golden. Transfer them to paper towels to
drain. Add the butter to the skillet, and cook the garlic over moderate
heat, stirring, until it is light golden. Add the parsley, and cook the
mixture, stirring, for 1 minute. Season the mixture with salt and pepper,
spoon it into the tomatoes, and top with the pine nuts.

a 1975 Gourmet Mag. favorite

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