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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 half pints 265g Recipe makes 4 half pints) The following items or measurements are not included below: 2 tablespoons dried Italian herb seasoning 2 tablespoons balsamic vinegar |
||
| Calories 1509 | ||
| Calories from Fat 1520 | (100%) | |
| Amount Per Serving | %DV | |
| Total Fat 168.9g | 259% | |
| Saturated Fat 23.3g | 116% | |
| Monounsaturated Fat 123.2g | ||
| Polyunsaturated Fat 17.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 589mg | 24% | |
| Potassium 225mg | 6% | |
| Total Carbohydrate 3.9g | 1% | |
| Dietary Fiber 1.1g | 4% | |
| Sugars 2.5g | ||
| Protein 0.8g | 1% | |
Italian oven-dried tomatoes in Olive Oil
By: Hey Jude
Aug 1, 2003
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.
4 half pints
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
Directions
1
Heat oven to 225°.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.6
Add remaining olive oil to cover tomatoes in each jar.7
tightly cover jars.8
Refrigerate.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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Browse similar recipes by category
- Course > Appetizers
- Course > Condiments, etc. > Jams & Preserves
- Main Ingredient > Vegetables > Tomatoes
- Cuisine > European > Southern (Mediterranean) > Italian
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Preparation > Equipment > Oven
- Preparation > Equipment > Refrigerator
- Preparation > Number of Servings
- Preparation > Technique > Canning > Unprocessed/Freezer
- Occasion > Seasonal > Summer
Featured Reviews for This Recipe
From: Gloria 15x
On Dec 19, 2005
I am in the process of making them. The flavor is wonderful but mine turned out mushy instead of tried. I am doing another batch but I halved the tomatoes, scooped out the seeds and I'm doing them in the microwave 15 minutes, turning them and another 10 minutes. We'll see. The flavor is terrific. Gloria
From: Momma Anderson
On Sep 12, 2005
We loved these tomatoes! Just had some today on baked potatoes, and they were really good. We baked them a lot longer - for about three hours, so some were a little more crispy. Both the crispy and the chewy ones were very good.
From: homegirl
On May 30, 2005
These are wonderful!! This recipe is what made me decide to join the zaar. I used it one day and joined the next. I was to busy to run to the store and buy sundried tomatoes and had been looking thru the zaar web site a lot. I put these in the oven while I prepared the rest of my meal, then put them in my paste dish right at the end. I'll never buy sundried again. Now I have another use for my tomatoes from my garden!!!
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