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Oven Dried Tomatoes With Fresh Mozzarella

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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)
----------------------------------------------
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


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