Prep 15 mins
Cook 2 hrs
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.
- 453.59 g large cherry tomatoes (about 10 to 12 large cherry tomatoes)
- 1.23 ml sea salt
- 29.58 ml extra virgin olive oil
- 236.59 ml fresh parsley leaves
- 2 garlic cloves
- 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.
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!