| 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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