Recipe - Oven Dried Tomato Oil

1 pound Plum tomatoes; halved
Three fourths cup Olive oil; plus
2 tablespoon Olive oil; for serving
2 Garlic cloves; minced
1 tablespoon Chopped fresh thyme
1 tablespoon Choppedfresh basil
One fourth pound Fresh mozzarella
Pesto Alla Campagna; (see
recipe)

Heat oven to 175 degrees. Bake tomato halves, skinside down, on a
parchmentlined baking sheet for 6 to 8 hours. Place tomatoes in a large
jar with olive oil, garlic, thyme, and basil. Allow to marinate for at
least an hour. Divide mozzarella between plates. Top with ovendried
tomatoes, and drizzle with marinade. Garnish with pesto sauce.

Cuisine: "Italian" Source: "Martha Stewart Living Magazine, Mar 1997"
S(Formatted for MC5): "by Lynn Thomas Lynn_Thomas@prodigy.net"

Per serving: 884 Calories (kcal); 95g Total Fat; (94% calories from fat);
2g Protein; 11g Carbohydrate; 0mg Cholesterol; 19mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 19 Fat; 0 Other
Carbohydrates

Recipe by: Martha Stewart

Converted by MM_Buster v2.0n.