Oven dried tomatoes with fresh mozzarella
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Plum tomatoes; halved |
| ¾ | cup | Olive oil; plus |
| 2 | tablespoons | Olive oil; for serving |
| 2 | Garlic cloves; minced | |
| 1 | tablespoon | Chopped fresh thyme |
| 1 | tablespoon | Choppedfresh basil |
| ¼ | pounds | Fresh mozzarella |
| Pesto Alla Campagna; (see recipe) | ||
Directions
Heat oven to 175 degrees. Bake tomato halves, skin-side down, on a parchment-lined baking sheet for 6 to 8 hours. Place tomatoes in a large jar with olive oil, garlic, thyme, and basil. Allow to marinate for at least an hour. Divide mozzarella between plates. Top with oven-dried tomatoes, and drizzle with marinade. Garnish with pesto sauce.
Cuisine: "Italian" Source: "Martha Stewart Living Magazine, Mar 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..." Per serving: 884 Calories (kcal); 95g Total Fat; (94% calories from fat); 2g Protein; 11g Carbohydrate; 0mg Cholesterol; 19mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 19 Fat; 0 Other Carbohydrates
Recipe by: Martha Stewart
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