Roasted Tomato Persillade
Sweet and juicy cocktail or large cherry tomatoes roasted to concentrate their flavour and then stuffed with a mixture of parsley, garlic and olive oil. Simple yet bursting with fresh summer flavour.
Yield
4 servingsPrep
10 minCook
90 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
cherry tomatoes
cocktail tomatoes or large cherry or grape tomatoes |
*
|
| 2 | tablespoons |
olive oil, extra-virgin
|
*
|
| ½ | teaspoon |
sea salt
flaky or kosher works well |
*
|
| 2 | cloves |
garlic
|
*
|
| 1 | cup |
italian parsley
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
cherry tomatoes
cocktail tomatoes or large cherry or grape tomatoes |
*
|
| 3E+1 | ml |
olive oil, extra-virgin
|
*
|
| 2.5 | ml |
sea salt
flaky or kosher works well |
*
|
| 2 | cloves |
garlic
|
*
|
| 237 | ml |
italian parsley
|
*
|
Directions
Preheat oven to 325℉ (160℃) F.
Halve each cocktail tomato and scoop out the seeds.
Arrange the tomato halved, cut side up on a baking pan or dish.
Sprinkle with salt, drizzle with halve of the olive oil and bake in the pre-heated oven for 1 1/2 to 2 hours until beginning to caramelize.
On a cutting board, mince the garlic with a bit of salt, add the parsley and chop until very fine to create the persillade (parsley and garlic mixture).
Remove tomatoes from the oven, divide the persillade evenly into each tomato half, and drizzle with remaining olive oil.
Return the tomatoes to the oven for just a few minutes to take the edge off the raw garlic but not too long so the parsley retains some freshness.
Allow to cool slightly and serve. Can also be prepared in advance and served at room temperature.
