This was made today to go along with Italian Style Bacon & Eggs 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
a variety of heirlooms toms would be a good try, too! Coarse French gray salt
for standard sea salt. This mixture was delicious on everything! I cheated
and used the mini-food processor to finely mince the garlic and flat leaf parsley.
Other than that, stayed true to the recipe. We could have made a meal on this alone.
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.
This was super tasty! I used grape tomatoes, and the only change I made was to use a garlic infused extra virgin because we love garlic. I will absolutely make this again!! Made for ZWT 3. Thanks Chef Kate!
Cherry tomatoes were on sale, and I made good use of them with this simple and delicious recipe. The tomatoes were small, so I reduced the cooking time a bit. My hands still smell like garlic, which is not a bad thing. Made and enjoyed for Zaar World Tour.
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.
Wow Kate - I am going to make a big batch of these and bottle them!! The sweetness of the tomatoes is just so good after cooking at a long, slow temperature. Loved adding the parsley and garlic for just a few minutes...the parsley looked fresh as a daisy and the garlic wasn't crispy or brown. Delicious as part of an antipasto platter or on bruschetta, as a side dish...unlimited ideas for this recipe!
This was very different for us, as we have never had a warm salad, so I'm not sure how to rate it. The flavor was okay, but was very unattractive to look at. We just didn't care for it, even though I made exactly as stated. Sorry.