Roasted tomatoes persillade

Total time: About 2 hours

Servings: 4

1 pound large cherry or 8 small roma tomatoes (about 10 to 12 large cherry tomatoes)

1/4 teaspoon sea salt

2 tablespoons extra virgin olive oil

1 cup parsley leaves

2 garlic cloves

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 mi-nutes, which will cook the garlic a little without compromising the freshness of the parsley. Serve immediately or later at room temperature.

Each serving: 88 calories; 2 grams protein; 6 grams carbohydrates; 2 grams fiber; 7 grams fat; 1 gram saturated fat; 0 cholesterol; 95 mg. sodium.