Tomates cerises bordelaise (cherry tomatoes & shallots)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | quart | Ripe but firm cherry cherry tomatoes |
| Salt & freshly ground pepper | ||
| 2 | tablespoons | Butter |
| 1 | tablespoon | Finely chopped shallots |
| 1 | tablespoon | Finely chopped parsley |
Directions
Pick over the tomatoes and discard the stems. Rinse and drain the tomatoes.
Heat the butter in a large skillet and when it is quite hot but not brown add the tomatoes, salt, and pepper. Cook, shaking the skillet so that the tomatoes cook evenly.
Cook about 2 minutes. They should not be heated through. If they are overcooked, they will collapse. Add the shallots and parsley and cook, shaking the skillet, about 15 seconds.
_60-Minute Gourmet_ by Pierre Franey, 1979 New York Times Fawcett Columbine ISBN 0-449-90087-8 Typos by Jeff Pruett Submitted By JEFF PRUETT On 07-30-95