Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 qt Ripe but firm cherry
-cherry tomatoes
Salt freshly ground pepper
2 tb Butter
1 tb Finely chopped shallots
1 tb 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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