Tomatoes Roasted With Rosemary And Lemon

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1/4 cup chopped fresh flat-leaf parsley

1 tablespoon chopped fresh rosemary

1 tablespoon extravirgin olive oil

2 teaspoons grated lemon rind

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

4 pounds plum tomatoes, quartered lengthwise

3 garlic cloves, minced

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