1 cup packed parsley
2 cloves garlic, peeled
6 tablespoons olive oil
1 tablespoon red wine vinegar
1 tablespoon dried oregano
1 1/2 teaspoons ground cumin
3/4 teaspoon salt
1/2 teaspoon crushed red pepper
Slice the tomatoes in half and place in a large bowl. Add all remaining ingredients to a food processor. Puree until smooth. Pour the chimichurri sauce over the tomatoes and toss to coat. Cover and refrigerate until ready to serve.