Categories: Vegetables 
      Yield: 6 servings 
  
      6    Tomatoes, halved and seeded       1/4 c  Unsalted butter 
           Salt                                3    Garlic cloves, minced 
    3/8 c  Olive oil                           1 c  Fresh parsley, minced 
    1/2 c  Pine nuts                       
  
  Sprinkle the cut sides of the tomatoes with salt and allow to drain, upside 
  down on a rack for 30 minutes.  In a skillet, heat 1/4 cup oil over 
  mod-high heat, and saute the tomatoes for 3-4 minutes on each side, or 
  until they are softened but not brown.  Transfer the tomatoes to a baking 
  sheet and keep them warm, covered. 
   
  In a small skillet, heat 2 Tbsp oil over mod-high heat and saute the pine 
  nuts, stirring, until they are golden.  Transfer them to paper towels to 
  drain.  Add the butter to the skillet, and cook the garlic over moderate 
  heat, stirring, until it is light golden.  Add the parsley, and cook the 
  mixture, stirring, for 1 minute.  Season the mixture with salt and pepper, 
  spoon it into the tomatoes, and top with the pine nuts. 
   
  a 1975 Gourmet Mag. favorite