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Italian Oven Dried Tomatoes In Olive Oil

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Ingredients

Adjust Servings:
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

Nutritional information

1516.1
Calories
1520 g
Calories From Fat
168.9 g
Total Fat
23.3 g
Saturated Fat
0 mg
Cholesterol
591.3mg
Sodium
5.2 g
Carbs
1.1 g
Dietary Fiber
3.7 g
Sugars
0.9 g
Protein
1095g
Serving Size (g)
1
Serving Size

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Italian Oven Dried Tomatoes In Olive Oil

Features:
    Cuisine:

    back up on the drying. Want to dry in the sun. Are there any solar dryers? or diy dryers? Have a wood stove.

    • 75 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    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.,back up on the drying. Want to dry in the sun. Are there any solar dryers? or diy dryers? Have a wood stove.,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.)


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    Steps

    1
    Done

    Heat Oven to 225.

    2
    Done

    Combine Tomatoes, 2 T. Olive Oil, Herbs, Vinegar, Lemon Juice, Salt and Pepper to Taste in a Mixing Bowl.

    3
    Done

    Arrange Tomatoes in Rows on a Parchment-Lined Cookie Sheet; Bake 1 Hr.

    4
    Done

    Cool to Room Temperature, About 15 Min.

    5
    Done

    Place in 4 Half-Pint Canning Jars.

    6
    Done

    Add Remaining Olive Oil to Cover Tomatoes in Each Jar.

    7
    Done

    Tightly Cover Jars.

    8
    Done

    Refrigerate.

    9
    Done

    **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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    Grace White

    Pastry prodigy whipping up delicate and delicious pastries with finesse.

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