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Sauces and Condiments, Vegetarian

Roasted tomatoes persillade

Roasted tomatoes persillade
Rick Loomis / Los Angeles Times

They may not be glamorous, but they're irresistible -- big dewy piles of parsley, tender and fragrant cilantro, floppy basil, fuzzy mint. We grab them reflexively, tossing them into shopping cart or market basket. More often than not, we bring ... Read more

Total time: About 2 hours | Serves 4
  • 1 pound large cherry or 8 small roma tomatoes (about 10 to 12 large cherry tomatoes)
  • 1/4 teaspoon sea salt
  • 2 tablespoons extra virgin olive oil
  • 1 cup parsley leaves
  • 2 garlic cloves

Step 1Heat the oven to 325 degrees. Halve the tomatoes and squeeze out the seeds. 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.

Step 2Mince the parsley and the garlic together on a cutting board until very fine to make the persillade. Set aside.

Step 3When 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.


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