Yield: 1 servings
|¼ cup||Extra-virgin olive oil|
|2 tablespoons||Balsamic vinegar|
|2 tablespoons||Italian parsley; finely chopped|
|Salt and pepper; to taste|
Preheat oven to 200 degrees. Trim the stem ends off of the tomatoes and cut them in half lengthwise. Combine all ingredients in a large bowl and mix together. Place each tomato halve on a baking sheet, sliced-side down. Bake in oven for 12 to 16 hours. Remove and serve with your favorite salad, pasta or any recipe that calls for sun-dried tomatoes.
Comments: The tomatoes may be stored in olive oil and flavored with garlic cloves and rosemary, and will keep in the refrigerator for up to one month.
Recipe Source: Home & Garden TV -- All In Good Taste Formatted for MasterCook by Nancy Berry - cwbj78a@...
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