Tomatoes Persillees

These classic Tomatoes Persillees offer a sophisticated yet simple side dish that highlights the natural sweetness of ripe tomatoes. By salting and draining the tomatoes first, you concentrate their flavor and remove excess water, preventing sogginess. The filling is a vibrant medley of toasted pine nuts, fragrant garlic, and fresh parsley cooked in a luxurious blend of olive oil and butter. The contrast between the warm, tender tomato halves and the nutty, herbaceous filling creates a delightful texture. Perfect as an elegant side for grilled fish or poultry, or served warm as part of a Mediterranean antipasto spread. This dish brings a touch of French bistro charm to your dinner table with minimal effort.

Cooking Method: Sautéing

Cuisine: Mediterranean

Courses: Side Dishes

Difficulty: Intermediate

Servings: 6

Calories: 276.8

Dietary: Gluten-free, Vegetarian

Description

These classic Tomatoes Persillees offer a sophisticated yet simple side dish that highlights the natural sweetness of ripe tomatoes. By salting and draining the tomatoes first, you concentrate their flavor and remove excess water, preventing sogginess. The filling is a vibrant medley of toasted pine nuts, fragrant garlic, and fresh parsley cooked in a luxurious blend of olive oil and butter. The contrast between the warm, tender tomato halves and the nutty, herbaceous filling creates a delightful texture. Perfect as an elegant side for grilled fish or poultry, or served warm as part of a Mediterranean antipasto spread. This dish brings a touch of French bistro charm to your dinner table with minimal effort.

Ingredients

6 Tomatoes, halved and seeded
3/8 cup Olive oil
1/2 cup Pine nuts
1/4 cup Unsalted butter
3 Garlic cloves, minced
1 cup Fresh parsley, minced
to taste Salt
to taste Pepper

Directions

1
Sprinkle the cut sides of the halved tomatoes with salt and place them upside down on a wire rack to drain for 30 minutes.
2
In a large skillet, heat 1/4 cup of the olive oil over medium-high heat.
3
Add the drained tomatoes to the skillet and sautÃÂ© for 3-4 minutes on each side, or until softened but not browned.
4
Transfer the sautÃÂ©ed tomatoes to a baking sheet, cover to keep warm, and set aside.
5
In a small skillet, heat 2 tablespoons of the remaining olive oil over medium-high heat.
6
Add the pine nuts and sautÃÂ©, stirring frequently, until they are golden brown.
7
Transfer the toasted pine nuts to paper towels to drain excess oil.
8
Add the unsalted butter to the small skillet and melt over moderate heat.
9
Add the minced garlic to the melted butter and cook, stirring constantly, until it is light golden and fragrant.
10
Stir in the minced parsley and cook the mixture for 1 minute.
11
Season the parsley-garlic mixture with salt and pepper to taste.
12
Spoon the filling into the tomato halves and top with the toasted pine nuts before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 276.8kcal

% Daily Value *
Total Fat 33.2g52%
Saturated Fat 20.3g102%
Cholesterol 86.7mg29%
Sodium 38.7mg2%
Total Carbohydrate 5.2g2%
Dietary Fiber 0.0g0%
Sugars 5.2g
Protein 2.8g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Draining the tomatoes is a crucial step to concentrate their flavor and prevent the final dish from becoming watery.

Use ripe, firm tomatoes for the best texture and flavor. Heirloom varieties work particularly well.

Pine nuts can brown quickly, so keep a close eye on them while toasting.

This dish is best served warm, shortly after preparation.

For a vegan variation, substitute the butter with an equal amount of olive oil or a vegan butter alternative.

Keywords: tomatoes, persillees, parsley, pine nuts, garlic, mediterranean, side dish, roasted tomatoes, herbs, butter, olive oil, vegetarian option, classic recipe, seasonal, fresh, salad, antipasto

Read it online: https://www.chefs-mate.com/recipe/tomatoes-persillees/