Oven-Dried Tomatoes and Olive Salad

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Oven-Dried Tomatoes and Olive Salad

 

 

 

Oven-Dried Tomatoes and Olive Salad

 

Serves 8

 

This simple recipe calls for oven-drying tomatoes, preferably the meaty

Roma variety. After drying and marinating in olive oil, these can

become the basis for many dishes calling for tomatores. Select the

desired amount as the basis for this salad, garnish with olives such as

Nicoise, Kalamata or oil-cured varieties, lemon zest and a sprinkling of

fresh herbs.

 

3 to 5 lb. roma tomatoes

Olive oil for drizzling

Sea salt and freshly ground black pepper to taste

 

1 - Preheat oven to 275F.

2 - Remove stems and slice tomatores in half lengthweise. Gently

squeeze out seeds with fingers. Place cut side up on baking sheet,

drizzle with olive oil and season to taste.

3 - Bake for 3 to 4 hours, or until slightly shriveled and softened.

Remove from oven, place in large jar, cover with olive oil, seal jar and

refrigerate for up to 3 weeks time.

 

Per serving: 80 cal, 1.4g prot, 5.6g total fat (0.7g sat. fat), 7.5g

carb, 0mg chol, 15mg sod, 2g fiber.

 

 

Language is an _expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

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