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:
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.
Servings: 4
Time preparation: 15 min.
Time total: 135 min.