Tomatoes persillees
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Tomatoes persillees
  Tomatoes    Vegetables    Side dish  
Last updated 6/12/2012 12:41:26 AM. Recipe ID 197. Report a problem with this recipe.
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      Title: Tomatoes persillees
 Categories: Vegetables, Side dish
      Yield: 6 servings
 
      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, 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
 




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Recipe ID 197 (Apr 03, 2005)

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