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Roasted tomatoes persillade

Time 2 hours
Yields Serves 4
Roasted tomatoes persillade
(Rick Loomis / Los Angeles Times)
1

Heat 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.

2

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

3

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.


Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
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