Ingredients
1 pint cherry tomatoes
2 tablespoons plus 2 teaspoons olive oil
2 tangelos, peeled and sliced into 1/4-inch rounds
2 tablespoons thinly sliced flat-leaf parsley leaves
Freshly ground pepper
Preparation
Preheat oven to 400 degrees.
In a medium bowl, toss tomatoes with 2 tablespoons olive oil; season with pepper. Place on a baking sheet and transfer to oven. Roast until soft and blistered, about 20 minutes. Remove from oven and let cool slightly.
Arrange tangelos on each of four small plates; top with roasted tomatoes and parsley leaves. Season with pepper and drizzle with remaining 2 teaspoons olive oil. Serve.
