Italian Oven-Dried Tomatoes In Olive Oil

• 6 ripe Italian tomatoes, sliced 1/4 inch thick (Roma)
• 3 cups extra virgin olive oil, plus
• 2 tablespoons extra virgin olive oil
• 2 tablespoons dried Italian herb seasoning (such as basil, oregano or rosemary)
• 2 tablespoons balsamic vinegar
• 2 teaspoons fresh lemon juice
• 1 teaspoon salt
• fresh ground pepper

1. Heat oven to 225u0b0.
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.

italian tomatoes, extra virgin olive oil, extra virgin olive oil, basil, balsamic vinegar, lemon juice, salt, fresh ground pepper

Taken from www.food.com/recipe/italian-oven-dried-tomatoes-in-olive-oil-68023 (may not work)