| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | 2 | Servings | ||
INGREDIENTS
| 1 | lb | Plum tomatoes, halved |
| 3/4 | c | Olive oil, plus |
| 2 | T | Olive oil, for serving |
| 2 | Garlic cloves, minced | |
| 1 | T | Chopped fresh thyme |
| 1 | T | 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 Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 1649
Calories From Fat: 985
Total Fat: 111g
Cholesterol: 153.3mg
Sodium: 2278.9mg
Potassium: 507.9mg
Carbohydrates: 131.2g
Fiber: <1g
Sugar: <1g
Protein: 33.7g