Anchovy, Little Gem, And Tomato Salad

Directions

1. 1
   Preheat oven to 40
2. 2
   Place tomatoes in an 8x8x2" glass baking dish. Season with salt and pepper, then drizzle with oil. Roast tomatoes until softened, about 30 minutes.
3. 3
   Let cool.
4. 4
   Transfer tomatoes to a large bowl, leaving juices behind.
5. 5
   Pour vinaigrette into baking dish and whisk into the tomato juices to blend.
6. 6
   Add anchovies and lettuce to bowl with tomatoes.
7. 7
   Drizzle vinaigrette over. Toss salad to coat (it's best if you use your hands). Season salad to taste with salt and pepper.
8. 8
   Sprinkle parsley over and serve.