Tomato Persilles Recipes

Ingredients :

2

1 tbsp

1/2 tbsp

10 g

1/4 cup

1

ripe tomatoes

pine nuts

oil

butter

chopped parsley

clove garlic, crushed

freshly ground black pepper

Method :

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.

Serves 2

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