Cherry Tomatoes Persillade

Name: Cherry Tomatoes Persillade
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

5 ingredients

6 steps

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

1

Heat the oven to 325 degrees.
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

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

Mince the parsley and the garlic together on a cutting board until very fine to make the persillade; set aside.
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

Serve immediately or later at room temperature.