| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Sami |
Garden1 |
1 |
Servings |
INGREDIENTS
| 20 |
|
Roma tomatoes |
| 1/4 |
c |
Extra-virgin olive oil |
| 2 |
T |
Balsamic vinegar |
| 2 |
T |
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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