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Tomatoes with Parsley Pistou

Tomatoes with Parsley Pistou


I am just refusing not to pass along this wonderful dish, especially during the summer season. I just can’t. Truly, this is one of my favorite tomato recipes ever.

The French sauce Pistou, an analogue of a more familiar Italian pesto, is traditionally made with basil. But I really like it when made with aromatic parsley as well.

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This is my absolute favorite as a great side dish complimenting meat, poultry, or fish. These incredible tomatoes are so good with a piece of ciabatta or baguette, or with a slice of cheese.

Scrambled eggs or a fluffy omelet create a wonderful breakfast, lunch or even light dinner when served with these fragrant tomatoes.

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A platter with grilled or fried thick slices of zucchini accompanied with bright tomato halves looks amazing on the table.

Tomatoes for this dish can be either fried or grilled. Warm, they actively absorb parsley pistou, creating a delicious and complex flavor palette.

Appetizing, fresh, simple, and incredibly fragrant tomatoes from your own garden!

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Tomatoes with Parsley Pistou


2-4 servings


  • 2 medium tomatoes
  • Coarse sea salt
  • Olive oil

For the pistou:

  • A small bunch of parsley, roughly chopped
  • 1 medium garlic clove (or large for garlic lovers), chopped
  • Salt
  • Black pepper (optional)
  • 1-2 tbsp extra virgin olive oil 




For the parsley pistou:

Using a food processor, a blender or mortar and pestle make a thick paste from the mixture of parsley, garlic, salt, and olive oil.

The pistou can be stored in a refrigerator for a few weeks.


Cut the tomatoes in half crosswise.


On s pan or a grill pan heat the olive oil. Put tomato halves cut side down. Fry over high heat for about 2-3 minutes on each side. The exact cooking time depends on the size and quality of tomatoes.


Oil the grill grid. Grill the tomatoes for 10 minutes on the direct high heat.


Transfer fried or grilled tomatoes on a plate cut side up, sprinkle with coarse sea salt and coat with a spoon of parsley pistou. If desired, drizzle with some extra virgin olive oil.

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Cook with pleasure!


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