1.5 kg of tomatoes (about 15 small ones), seedless, cut in half
1 tablespoon of salt
1 teaspoon of cumin
1 teaspoon of oregano
1/4 cup of olive oil (60 ml)
For the croutons
12 slices of white bread, without crust, cut in half
1/4 cup of olive oil (60 ml)
1/2 cup of grated Parmesan cheese (55 g) for sprinkling
For the vinaigrette
1/4 cup of vinegar (60 ml)
1 teaspoon of mustard
1/4 cup of water (60 ml)
1 tablespoon of salt
1/2 cup of olive oil (120 ml)
1 bunch of fresh parsley with leaves torn
1.5 kg of tomatoes (about 15 small ones), seedless, cut in half
1 tablespoon of salt
1 teaspoon of cumin
1 teaspoon of oregano
1/4 cup of olive oil (60 ml)
For the croutons
12 slices of white bread, without crust, cut in half
1/4 cup of olive oil (60 ml)
1/2 cup of grated Parmesan cheese (55 g) for sprinkling
For the vinaigrette
1/4 cup of vinegar (60 ml)
1 teaspoon of mustard
1/4 cup of water (60 ml)
1 tablespoon of salt
1/2 cup of olive oil (120 ml)
1 bunch of fresh parsley with leaves torn
Preheat the oven to 400°F (200°C)
In a baking dish, arrange the tomatoes with their cut side up
Sprinkle with salt, cumin, and oregano, and drizzle with olive oil
Bake in the preheated oven until the tomatoes start to soften and dry out (about 30 minutes)
Flip them over and bake for another 30 minutes or until they are well dried and soft
Remove from the oven and reserve
Lower the oven temperature to 350°F (180°C)
Prepare the croutons: brush slices of bread with olive oil and sprinkle with Parmesan cheese
Place in the oven until golden brown. Reserve
Prepare the vinaigrette: combine all ingredients in a medium bowl and whisk with a hand whisk until smooth. Reserve
Arrange the parsley leaves on a large plate, place the croutons around it, and top with the roasted tomatoes
Season the parsley with the vinaigrette and serve at room temperature
420 calories per serving
