Cherry Tomatoes Persillade |
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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 4 |
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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. 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.
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