Halve and seed tomatoes. Drain upside down on absorbent
paper. Cook pine nuts in olive oil until
slightly colored. Drain. Melt butter. Gently cook parsley
and garlic. Season with pepper. Brush outside skin of tomatoes
with oil. Place in ovenproof dish. Spoon parsley mixture into
tomatoes. Top with pine nuts. Heat through in moderate oven
180C/350F for 5-10 minutes or until just tender.