Ingredients
- 6 tomatoes, very ripe, about 2 1/2 pounds
- 1 cup lightly packed parsley leaves
- 4 cloves garlic, peeled and crushed
- 4 tablespoons olive oil or vegetable oil
- ½ teaspoon freshly ground black pepper
- ½ teaspoon salt
- Nutritional Information
Nutritional analysis per serving (6 servings)
123 calories; 9 grams fat; 0 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 8 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 2 grams protein; 209 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 servings
Preparation
- Remove and discard stems from the tomatoes and cut in half crosswise (parallel to stem end). Chop the parsley and garlic together to make persillade. There should be 1/2 cup.
- Preheat oven to 250 degrees.
- In each of two heavy skillets heat about 1 tablespoon of the oil until very hot. Put the tomatoes cut side down in the skillets and cook over high heat about 2 minutes, covered, until the tomatoes soften slightly. Arrange the tomatoes cut side up in a gratin dish suitable for serving. Sprinkle with the pepper and salt.
- To the drippings in the pan add the remainder of the oil and the persillade. Mix 10 to 15 seconds to cook slightly; divide equally and spread on top of the tomatoes. Put the tomatoes in the warm oven for a few minutes before serving. If the tomatoes must wait 30 minutes or more before being served, saute as directed and keep warm in a 180-degree oven, but don’t add the persillade until serving time.
Dining and Cooking