Tomatoes Persillees
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INGREDIENTS
INSTRUCTIONS
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
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (73g) | ||
| Recipe Makes: 6 Servings | ||
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| Calories: 515 | ||
| Calories from Fat: 514 (100%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 57.1g | 76 % | |
| Saturated Fat 30.2g | 151 % | |
| Monounsaturated Fat 16.5g | ||
| Polyunsanturated Fat 5.9g | ||
| Cholesterol 122.1mg | 38 % | |
| Sodium 6.8mg | 0 % | |
| Potassium 87.7mg | 2 % | |
| Total Carbohydrate 2g | 1 % | |
| Dietary Fiber 0.5g | 2 % | |
| Sugars, other 1.6g | ||
| Protein 2.1g | 3 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 515
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