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Nutrition Facts
Serving Size 1 (137g) Recipe makes 4 servings
Calories 87
Calories from Fat 63		(72%)
Amount Per Serving		%DV
	Total Fat 7.1g	10%
	Saturated Fat 1.0g	5%
	Monounsaturated Fat 5.0g
	Polyunsaturated Fat 0.9g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 159mg		6%
Potassium 358mg		10%
Total Carbohydrate 5.9g		1%
	Dietary Fiber 1.9g	7%
	Sugars 3.1g
Protein 1.5g		3%
detailed view... how is this calculated?

Cherry Tomatoes Persillade

Recipe #169738 | 2¼ hours | 15 min prep | add private note

⁽⁹⁾ RATE IT NOW Print Recipe

By: Chef Kate
May 25, 2006

A bistro staple, this dish can also be made with full-sized tomatoes or with Roma tomatoes. You can vary this by adding basil and or mint or other herbs.

SERVES 4 (change servings and units)

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

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.

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Featured Reviews for This Recipe

From: Ants36

On Aug 24, 2009

Delicious! I also added some buttered breadcrumbs on top for a bit of crunch.

0 people found this review helpful

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From: TOOLBELT DIVA

On Jun 3, 2008

Prepared this recipe to the letter.... Sooooo appealing in the serving dish. Served your recipe, Kate, as an accompaniment to barbequed leg of lamb, roasted baby potatoes and shallots. Cooked sufficient for six persons who ate the Tomatoes Persillade first, with slices of French baguette. The combined aroma of fresh parsley and garlic is exciting to the senses. (If my guests wanted to enjoy Cherry Tomatoes as bruschetta, who am I to dispute their choice? Personally, I agreed with them... delicious. I shall make this recipe frequently; may I have your permission to use tarragon, or basil? Delicious, Chef Kate. Thank you for once again for a 10 thumbs up recipe.

1 person found this review helpful

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From: AmandaInOz

On Jul 1, 2007

This was super tasty! I used grape tomatoes, and the only change I made was to use a garlic infused extra virgin because we love garlic. I will absolutely make this again!! Made for ZWT 3. Thanks Chef Kate!

2 people found this review helpful

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From: Fairy Nuff

On Jul 10, 2006

Wow Kate - I am going to make a big batch of these and bottle them!! The sweetness of the tomatoes is just so good after cooking at a long, slow temperature. Loved adding the parsley and garlic for just a few minutes...the parsley looked fresh as a daisy and the garlic wasn't crispy or brown. Delicious as part of an antipasto platter or on bruschetta, as a side dish...unlimited ideas for this recipe!

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