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Tomatoes persillees
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| Artist: |
_ |
| Categories: |
Side-dishes, Tomatoes, Vegetables |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 6
| | Tomatoes, halved and seeded | | | Salt | | 2/5
| cup | Olive oil | | 1/2
| cup | Pine nuts | | 1/4
| cup | Unsalted butter | | 3
| | Garlic cloves, minced | | 1
| cup | Fresh parsley, minced |
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Procedures:
| 1 | Sprinkle the cut sides of the tomatoes with salt and allow to drain, upside down on a rack for 30 minutes. | | 2 | In a skillet, heat ?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. | | 3 | Transfer the tomatoes to a baking sheet and keep them warm, covered. | | 4 | In a small skillet, heat 2 tbsp oil over mod-high heat and saute the pine nuts, stirring, until they are golden. | | 5 | Transfer them to paper towels to drain. | | 6 | Add the butter to the skillet, and cook the garlic over moderate heat, stirring, until it is light golden. | | 7 | Add the parsley, and cook the mixture, stirring, for 1 minute. | | 8 | Season the mixture with salt and pepper, spoon it into the tomatoes, and top with the pine nuts. | | 9 | A 1975 gourmet mag. | | 10 | Favorite |
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