Oven-Dried Tomatoes and Olive Salad

1. 1

   Preheat oven to 275F.

2. 2

   Remove stems and slice tomatoes in half lengthwise.

3. 3

   Gently squeeze out seeds with fingers.

4. 4

   Place cut side up on baking sheet, drizzle with olive oil and season to taste.

5. 5

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

6. 6

   Remove from oven, place in large jar, cover with olive oil, seal jar and refrigerate for up to 3 weeks time.

* Per serving · 4 servings · Values may vary.

No additional tips available.