CHERRY TOMATOES PERSILLADE
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.
Provided by Chef Kate
Categories Vegetable
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat the oven to 325 degrees.
- Halve the tomatoes and squeeze out the seeds, and place them cut-side up in a 9-by-9-inch glass baking dish.
- 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.
- Mince the parsley and the garlic together on a cutting board until very fine to make the persillade; set aside.
- 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.
- Serve immediately or later at room temperature.
Nutrition Facts : Calories 87.7, Fat 7.1, SaturatedFat 1, Sodium 159.8, Carbohydrate 5.9, Fiber 1.9, Sugar 3.1, Protein 1.5
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