Cherry Tomatoes Persillade

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.

* Per serving · 4 servings · Values may vary.

No additional tips available.