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Cherry Tomatoes Persillade

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“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.”
READY IN:
2hrs 15mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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.

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