INGREDIENTS

INSTRUCTIONS

This vibrantly colored and flavored combination can be made in any
quantity.  It's great to have on hand for adding to sandwiches,
homemade pizzas, salads, frittatas, and omelets, or for serving as a
condiment with thinly sliced flank steak or grilled tuna, bluefish,  or
swordfish. It also makes a beautiful gift. Tomatoes can be  "sun-dried"
by placing them on a rack-lined pan under the hot sun for  about 2
days, but the oven-drying method below is a lot easier. 1.  Wash and
dry the tomatoes and cut them into eighths lengthwise. Using  a small
spoon, scoop out the seeds and juice. Place a wire rack on a  baking
sheet and arrange the tomatoes on the rack, skin side up.  Allow the
tomatoes to drain excess juice for about 1 hour. 2. Set the  oven on
the warm setting (the temperature should be about 150~).  Transfer the
rack to a clean baking sheet and place inthe oven. Dry  the tomatoes,
turning them every few hours with a spatula, until they  are leathery,
a about 12 hours. Remove them from the oven and allow  them to cool on
the rack. 3. To roast the peppers, first preheat the  boiler and then
cut the peppers into halves lengthwise and see them.  Place the peppers
skin side up on a baking sheet and broil them,  placing them as close
as possible to the heat, until the skin chars.  4. Immediately transfer
the peppers to a brown paper bag and close  the bag, trapping the
steam. When the peppers are cool, about 5  minutes, rub off the skins
and cut the peppers into 1/2-inch wide  strips. 5. Have ready
sterilized pint jars and the garlic and basil.  Arrange a single layer
of tomato strips in the bottom of each jar,  followed by a layer of
pepper strips. Add a garlic clove and a few  basil leaves, keeping the
garlic and basil against the side of the  jar so they show.  Continue
layering until all the jars are almost  filled but not tightly packed.
6. Carefully pour oil into the jars  until about half filled.  Tilt the
jars and tap them so the oil seeps  down, filling any air bubbles and
covering the vegetables completely.  Add more oil, covering the
vegetables and leaving a 1/8-inch space at  the top of the jars, and
seal. Store in a cool, dark place for at  least a week before using and
no longer than 3 months.  From Gemini's MASSIVE MealMaster collection
at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 289
Calories From Fat: 141
Total Fat: 16.1g
Cholesterol: 0mg
Sodium: 676.5mg
Potassium: 1811.6mg
Carbohydrates: 36.3g
Fiber: 18.2g
Sugar: 11.4g
Protein: 12g