Ingredients
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1
-
1/4
-
2
-
1
-
2
-
-
-
-
-
-
-
-
-
-
Directions
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 , This was made today to go along with Recipe #222524 and these little gems were marvelous I had the little grape tomatoes and they worked perfectly This recipe really gets all of the flavor that the tomatoes have to offer I served them quite warm and they were simply scrumptious , Just perfect, Chef Kate! used standard cherry tomatoes but I thinka variety of heirlooms toms would be a good try, too! Coarse French gray saltfor standard sea salt This mixture was delicious on everything! I cheatedand used the mini-food processor to finely mince the garlic and flat leaf parsley Other than that, stayed true to the recipe We could have made a meal on this alone Thanks for posting! Reviewed for Veg Tag/June
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Steps
|
1
Done
|
Heat the Oven to 325 Degrees. |
|
2
Done
|
Halve the Tomatoes and Squeeze Out the Seeds, and Place Them Cut-Side Up in a 9-by-9-Inch Glass Baking Dish. |
|
3
Done
|
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
Done
|
Mince the Parsley and the Garlic Together on a Cutting Board Until Very Fine to Make the Persillade; Set Aside. |
|
5
Done
|
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
Done
|
Serve Immediately or Later at Room Temperature. |
