Tomatoes persillees

Yield: 6 Servings

Ingredients:

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

Instructions:

minced 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