1. Heat the oven to 325 degrees. 2. Halve the tomatoes and squeeze out the seeds, and place them cut-side up in a 9-by-9-inch glass baking dish. 3. 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. Mince the parsley and the garlic together on a cutting board until very fine to make the persillade; set aside. 5. 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. Serve immediately or later at room temperature. ---------------------------------------------------------------------------
Nutrition
Ingredients
