1/1 Photo of Italian oven-dried tomatoes in Olive Oil
Hey Jude's Note:
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.
My Private Note
half pi ...
Units: US | Metric
- 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
- 1Heat oven to 225°.
- 2Combine tomatoes, 2 T. olive oil, herbs, vinegar, lemon juice, salt and pepper to taste in a mixing bowl.
- 3Arrange tomatoes in rows on a parchment-lined cookie sheet; bake 1 hr.
- 4Cool to room temperature, about 15 min.
- 5Place in 4 half-pint canning jars.
- 6Add remaining olive oil to cover tomatoes in each jar.
- 7tightly cover jars.
- 9**Note: Olive oil will solidify in the refrigerator, but this won't affect the tomatoes. The oil will re-liquify at room temperature.
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Nutritional Facts for Italian oven-dried tomatoes in Olive Oil
Serving Size: 1 (1095 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 1516.0
- Calories from Fat 1520
- Total Fat 168.9 g
- Saturated Fat 23.3 g
- Cholesterol 0.0 mg
- Sodium 591.2 mg
- Total Carbohydrate 5.1 g
- Dietary Fiber 1.1 g
- Sugars 3.7 g
- Protein 0.8 g
The following items or measurements are not included:
dried Italian herb seasoning