Tomates cerises bordelaise (cherry tomatoes & shallots)

Yield: 4 servings

Measure Ingredient
1 quart Ripe but firm cherry cherry tomatoes
\N \N Salt & freshly ground pepper
2 tablespoons Butter
1 tablespoon Finely chopped shallots
1 tablespoon Finely chopped parsley

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

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