Cherry Tomatoes Persillade
"A bistro staple, this dish can also be made with full-sized tomatoes or with Roma tomatoes. You can vary this by adding basil and or mint or other herbs."
photo by AmandaInOz
- Ready In:
- 2hrs 15mins
- Ingredients:
- 5
- Serves:
-
4
ingredients
- 1 lb large cherry tomatoes (about 10 to 12 large cherry tomatoes)
- 1⁄4 teaspoon sea salt
- 2 tablespoons extra virgin olive oil
- 1 cup fresh parsley leaves
- 2 garlic cloves
directions
- Heat the oven to 325 degrees.
- Halve the tomatoes and squeeze out the seeds, and place them cut-side up in a 9-by-9-inch glass baking dish.
- Sprinkle the salt and olive oil over them and bake for 1 1/2 to 2 hours, until they're a little caramelized around the edges and slightly shriveled.
- Mince the parsley and the garlic together on a cutting board until very fine to make the persillade; set aside.
- When the tomatoes are done, take them out of the oven, sprinkle the persillade over them and return them to the oven for a few minutes, which will cook the garlic a little without compromising the freshness of the parsley.
- Serve immediately or later at room temperature.
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Reviews
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This was made today to go along with Recipe #222524 and these little gems were marvelous. I had the little grape tomatoes and they worked perfectly. This recipe really gets all of the flavor that the tomatoes have to offer. I served them quite warm and they were simply scrumptious. -
Just perfect, Chef Kate! I used standard cherry tomatoes but I think<br/>a variety of heirlooms toms would be a good try, too! Coarse French gray salt<br/>for standard sea salt. This mixture was delicious on everything! I cheated<br/>and used the mini-food processor to finely mince the garlic and flat leaf parsley.<br/>Other than that, stayed true to the recipe. We could have made a meal on this alone.<br/>Thanks for posting! Reviewed for Veg Tag/June. -
Made this as an appetizer for our dinner group's French-themed menu a few weeks ago. They only took about 45 minutes in the oven to get caramelized/shriveled. I served it with crostini and everyone loved them. I'll definitely be making these again! -
Delicious! I also added some buttered breadcrumbs on top for a bit of crunch. -
Prepared this recipe to the letter.... Sooooo appealing in the serving dish. Served your recipe, Kate, as an accompaniment to barbequed leg of lamb, roasted baby potatoes and shallots. Cooked sufficient for six persons who ate the Tomatoes Persillade first, with slices of French baguette. The combined aroma of fresh parsley and garlic is exciting to the senses. (If my guests wanted to enjoy Cherry Tomatoes as bruschetta, who am I to dispute their choice? Personally, I agreed with them... delicious. I shall make this recipe frequently; may I have your permission to use tarragon, or basil? Delicious, Chef Kate. Thank you for once again for a 10 thumbs up recipe.
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Tweaks
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Super tasty and really easy! I made these for ZWT III and I was very happy with it. I decided to add basil instead of the parsley because I have a huge basil harvest going on right now, but no parsley. I thought this was just wonderful! Thanks for sharing.
RECIPE SUBMITTED BY
Chef Kate
Annapolis, 60
<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
