Italian Oven-dried Tomatoes in Olive Oil
These wonderful tomatoes can be put on toasted bread with cheese to
make bruschetta or you can add them to pasta dishes. They also make
yummy garnishes and are good in salads. Don't throw the olive oil
away when the tomatoes are gone! It will be infused with tomato
flavor and is great to use in salad dressings or on pasta. The
tomatoes will keep up to 2 weeks in the refrigerator.
Ingredients:
6 ripe Italian tomatoes, sliced 1/4 inch thick (Roma)
3 cups extra-virgin olive oil, plus
2 tablespoons extra-virgin olive oil
2 tablespoons dried Italian herb seasoning (such as basil, oregano or
rosemary)
2 tablespoons balsamic vinegar
2 teaspoons fresh lemon juice
1 teaspoon salt
fresh ground pepper
1. Heat oven to 225 degrees F.
2. Combine tomatoes, 2 T. olive oil, herbs, vinegar, lemon juice,
salt and pepper to taste in a mixing bowl.
3. Arrange tomatoes in rows on a parchment-lined cookie sheet; bake 1
hr.
4. Cool to room temperature, about 15 min.
5. Place in 4 half-pint canning jars. Add remaining olive oil to
cover tomatoes in each jar.
6. Tightly cover jars. Refrigerate. **Note: Olive oil will solidify
in the refrigerator, but this won't affect the tomatoes. The oil will
re-liquify at room temperature.
B-man
