Oven-Dried Tomatoes And Olive Salad

By á-170456

Ingredients

• 3 pounds Roma tomatoes - (to 5)
• Olive oil for drizzling
• Sea salt to taste
• Freshly-ground black pepper to taste

Details

Servings 8

Preparation

Step 1

Preheat oven to 275 degrees.

Remove stems and slice tomatoes in half lengthwise. Gently squeeze out seeds with fingers. Place cut-side up on baking sheet, drizzle with olive oil and season to taste.

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.

This recipe yields 8 servings.

Per Serving: 80 Cal; 1g Prot; 5g Total Fat (0 Sat. Fat); 7g Carb.; 0mg Chol; 15mg Sod.; 2g Fiber.

Wine Suggestions: Kalamata olives call for a light Zinfandel and oil- or dry-cured olives, a Cabernet Sauvignon.