20 Roma tomatoes
1/4 c Extra-Virgin Olive Oil
2 tb Balsamic vinegar
2 tb Italian parsley; finely chopped
salt and pepper; to taste
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 hours. Remove and serve with your favorite salad, pasta or any recipe that calls for sun-dried tomatoes.
The tomatoes may be stored in olive oil and flavored with garlic cloves and rosemary, and will keep in the refrigerator for up to one month.
makes 8 Servings