Italian Oven-Dried Tomatoes In Olive Oil - cooking recipe

Ingredients

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

Preparation

Heat oven to 225\u00b0.
Combine tomatoes, 2 T. olive oil, herbs, vinegar, lemon juice, salt and pepper to taste in a mixing bowl.
Arrange tomatoes in rows on a parchment-lined cookie sheet; bake 1 hr.
Cool to room temperature, about 15 min.
Place in 4 half-pint canning jars.
Add remaining olive oil to cover tomatoes in each jar.
tightly cover jars.
Refrigerate.
**Note: Olive oil will solidify in the refrigerator, but this won't affect the tomatoes. The oil will re-liquify at room temperature.