Directions:
- Heat the oven to 325 degrees.
- Halve the tomatoes and squeeze out the seeds, and 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.
- Mince the parsley and the garlic together on a cutting board until very fine to make the persillade; set aside.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 171.33 Kcal (717 kJ) | ||
| Calories from fat | 68.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.57g | 12% | |
|---|---|---|---|
| Sodium | 181.45mg | 8% | |
| Potassium | 1383.24mg | 29% | |
| Total Carbs | 23.24g | 8% | |
| Sugars | 16.55g | 66% | |
| Dietary Fiber | 5.94g | 24% | |
| Protein | 6g | 12% | |
| Vitamin C | 96.9mg | 161% | |
| Iron | 0.9mg | 5% | |
| Calcium | 78.1mg | 8% | |
| Amount Per 100 g | |||
| Calories | 30.04 Kcal (126 kJ) | ||
| Calories from fat | 11.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.33g | 12% | |
|---|---|---|---|
| Sodium | 31.82mg | 8% | |
| Potassium | 242.56mg | 29% | |
| Total Carbs | 4.07g | 8% | |
| Sugars | 2.9g | 66% | |
| Dietary Fiber | 1.04g | 24% | |
| Protein | 1.05g | 12% | |
| Vitamin C | 17mg | 161% | |
| Iron | 0.2mg | 5% | |
| Calcium | 13.7mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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