Tabbouleh Salad with Roasted Tomatoes

Ingredients

• ¼ cup toasted pine nuts
• Fresh mint sprigs
• Salt and freshly ground black pepper
• ¼ cup olive oil
• 1-½ cups finely chopped fresh flat-leaf parsley
• ¹/₃ cup fine bulgur wheat
• 3 Tbs. olive oil
• + 7 more ingredients
• • 1 Tbs. finely minced garlic
  • ¹/₃ cup rich vegetable stock, chicken stock, or water, heated to boiling
  • 3 lb. ripe medium tomatoes, halved and gently seeded
  • ¼ cup finely chopped fresh mint
  • 2 Tbs. minced scallion (white and green parts)
  • 3 Tbs. fresh lemon juice
  • 2 tsp. finely grated lemon zest

Heat the oven to 350°F. Coat the tomato halves with the olive oil, season them lightly with salt and pepper, and arrange them, cut side down, on a parchment-lined rimmed baking sheet. Roast for about 2-1/2 hours. The tomatoes should be very concentrated and browned, and most of their juices will ...

View full recipe at Fine Cooking