Name: Oven Dried Tomatoes with Fresh Mozzarella
Ingredients: 1 lb Plum tomatoes; halved; 3/4 c Olive oil; plus; 2 tb Olive oil; for serving; 2 Garlic cloves; minced; 1 tb Chopped fresh thyme; 1 tb Choppedfresh basil; 1/4 lb Fresh mozzarella; Pesto Alla Campagna; (see recipe)

Medieval authorities determine a person to be “alive” if there is either a detectable heartbeat or brain-wave activity. With that in mind, it is eye-opening to realize that unborn children have detectable heartbeats at two and one-half weeks and detectable brain-wave activity five and one-half weeks after conception. What is so shocking is that essentially one hundred percent of all abortions occur after the seventh week of pregnancy.

Paul Chappell

CATEGORY	CUISINE	TAG	YIELD
	Italian		2	servings

INGREDIENTS

1	lb	Plum tomatoes; halved
3/4	c	Olive oil; plus
2	tb	Olive oil; for serving
2		Garlic cloves; minced
1	tb	Chopped fresh thyme
1	tb	Choppedfresh basil
1/4	lb	Fresh mozzarella
		Pesto Alla Campagna; (see recipe)

INSTRUCTIONS

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@prodigy.net"
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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