Italian oven-dried tomatoes in Olive Oil

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READY IN:
55mins
YIELD:
4 half pints
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 225°.
  2. Combine tomatoes, 2 T. olive oil, herbs, vinegar, lemon juice, salt and pepper to taste in a mixing bowl.
  3. Arrange tomatoes in rows on a parchment-lined cookie sheet; bake 1 hr.
  4. Cool to room temperature, about 15 min.
  5. Place in 4 half-pint canning jars.
  6. Add remaining olive oil to cover tomatoes in each jar.
  7. tightly cover jars.
  8. Refrigerate.
  9. **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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