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Ingredientes
- 20 x Roma tomatoes
- 1/4 c. Extra-virgin extra virgin olive oil
- 2 Tbsp. Balsamic vinegar
- 2 Tbsp. Italian parsley finely minced Salt and pepper to taste
Direcciones
- Preheat oven to 200 degrees.
- Trim the stem ends off of the tomatoes and cut them in half lengthwise. Combine all ingredients in a large bowl and mix together. Place each tomato halve on a baking sheet, sliced-side down. Bake in oven for 12 to 16 hrs. Remove and serve with your favorite salad, pasta or possibly any recipe which calls for sun-dry tomatoes.
- Comments: The tomatoes may be stored in extra virgin olive oil and flavored with garlic cloves and rosemary, and will keep in the refrigerator for up to one month.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1221g | |
| Calories 711 | |
| Calories from Fat 497 | 70% |
| Total Fat 56.31g | 70% |
| Saturated Fat 7.81g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 69mg | 3% |
| Potassium 2751mg | 79% |
| Total Carbs 50.14g | 13% |
| Dietary Fiber 13.8g | 46% |
| Sugars 34.52g | 23% |
| Protein 10.3g | 16% |
