Italian Oven-Dried Tomatoes In Olive Oil

1. 1

   Heat oven to 225u00b0.

2. 2

   Combine tomatoes, 2 T. olive oil, herbs, vinegar, lemon juice, salt and pepper to taste in a mixing bowl.

3. 3

   Arrange tomatoes in rows on a parchment-lined cookie sheet; bake 1 hr.

4. 4

   Cool to room temperature, about 15 min.

5. 5

   Place in 4 half-pint canning jars.

6. 6

   Add remaining olive oil to cover tomatoes in each jar.

7. 7

   tightly cover jars.

8. 8

   Refrigerate.

9. 9

   **Note: Olive oil will solidify in the refrigerator, but this won't affect the tomatoes. The oil will re-liquify at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.