2 pints, cherry tomatoes
4 tablespoons olive oil
1 teaspoon kosher salt plus more for serving
1/4 teaspoon black pepper plus more for serving
2 tablespoons white wine vinegar
Chopped parsley for serving
Preheat the oven to 400 degrees F.
Place the tomatoes in a square baking dish. Add 3 tablespoons olive oil, salt and pepper. Roast for 25-30 minutes until the tomatoes are wrinkled and juicy. Let cool slightly.
Using a slotted spoon, transfer three-quarters of the roasted tomatoes to a bowl.
Puree the remaining tomatoes in a food processor. Whisk the puree into the juices in the baking dish along with the white wine vinegar.
To serve, pour the vinaigrette into a shallow bowl. Add the tomatoes and finish with parsley, salt and pepper.
Serve with mixed greens and shaved Parmesan.