| 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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