Cherry Tomatoes Persillade

Recipe by Chef Kate
READY IN: 2hrs 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition

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.