| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sami | Garden1 | 1 | servings | |
INGREDIENTS
| 20 | Roma tomatoes | |
| 1/4 | c | Extra-virgin olive oil |
| 2 | tb | Balsamic vinegar |
| 2 | tb | Italian parsley; finely chopped |
| Salt and pepper; to taste |
INSTRUCTIONS
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@prodigy.com Converted by MM_Buster v2.0l.
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