Cherry Tomatoes Persillade

Directions

1. 1
   Heat the oven to 325 degrees.
2. 2
   Halve the tomatoes and squeeze out the seeds, and place them cut-side up in a 9-by-9-inch glass baking dish.
3. 3
   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.
4. 4
   Mince the parsley and the garlic together on a cutting board until very fine to make the persillade; set aside.
5. 5
   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.
6. 6
   Serve immediately or later at room temperature.