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Wash and dry all produce. Lightly oil a baking sheet and place in oven on upper rack. Preheat oven to 450 degrees. Halve tomatoes. Halve and peel shallot, then finely chop until you have 2 TBSP (use the rest as you like). Pick parsley leaves from stems. Finely chop leaves and stems, keeping them separate. Pick 1 tsp thyme leaves; reserve sprigs.