Hot Cherry Tomatoes Vinaigrette Recipe
Ingredients
5 pints cherry tomatoes stemmed and washed
1/2 cup plus 2 tablespoons vegetable oil
3 1/3 cups fresh parsley leaves
6 tablespoons plus 2 teaspoons red wine vinegar
15 scallions, cut into 1 inch lengths
4 scant teaspoons dried oregano
5 ribs celery, cut into 1 inch pieces
Freshly ground black pepper to taste
Directions
Place the tomatoes in baking dish that will hold them in a single layer (or use two dishes).
Mince the parsley in food processor.
Add scallions and celery and pulse food processor just until celery is minced.
Add remaining ingredients and process long enough to mix, just a few seconds.
Pour over tomatoes and refrigerate, if desired.
To serve, return tomatoes to room temperature and bake at 500 degrees for 10 minutes.
Watch so that tomatoes do not burst.
NOTE TO COOK: Prepare tomatoes and carry to party in baking dish(es) wrapped in aluminum foil.
Bake at party.
Mince the parsley in food processor.
Add scallions and celery and pulse food processor just until celery is minced.
Add remaining ingredients and process long enough to mix, just a few seconds.
Pour over tomatoes and refrigerate, if desired.
To serve, return tomatoes to room temperature and bake at 500 degrees for 10 minutes.
Watch so that tomatoes do not burst.
NOTE TO COOK: Prepare tomatoes and carry to party in baking dish(es) wrapped in aluminum foil.
Bake at party.
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