Prep 10 mins
Cook 45 mins
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.
- 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
- Heat oven to 225°.
- Combine tomatoes, 2 T. olive oil, herbs, vinegar, lemon juice, salt and pepper to taste in a mixing bowl.
- Arrange tomatoes in rows on a parchment-lined cookie sheet; bake 1 hr.
- Cool to room temperature, about 15 min.
- Place in 4 half-pint canning jars.
- Add remaining olive oil to cover tomatoes in each jar.
- tightly cover jars.
- **Note: Olive oil will solidify in the refrigerator, but this won't affect the tomatoes. The oil will re-liquify at room temperature.
Hey Jude-these are Fantastic! We've had them on grilled garlic bread and on pasta! And tomorrow I'm gonna make some Italian dressing using some of the oil! Thanx alot!
Indoor sun-dried tomatoes. This is a little energy intensive to make on its own, but if you have the oven on anyways, it is very tasty. We usually eat them up before we get to the packing in oil step. You do need to squeeze out the tomato pulp, or it takes forever to dry. (Drink it down or toss it in the soup pot, don't throw the pulp out.)
I really like these. I use the fresh tomatoes when I get a chance. But, they do turn out well when I used the sundried one and use the microwave to warm up the tomatoes