Marinated oven-dried tomatoes

Yield: 1 servings

Measure Ingredient
20 Roma tomatoes
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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