Dried Tomatoes in Olive Oil
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Yield: 1 servings Ready in 1 hours
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Dried Tomatoes in Olive Oil Preparation
Using a long spoon or wooden skewer, arrange two layers of tomato halves in bottom of a clean, dry, half-quart glass jar. Insert a few sprigs of rosemary and thyme. Make more layers, using spoon to pack tomatoes tightly, until the jar has been filled to within 1/2-inch from top. Add enough olive oil to completely cover tomatoes and the herbs. Seal tightly, and store, refrigerated, up to 1 month. Makes 1 half-quart jar. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "1 pint" Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Recipe by: Martha Stewart Converted by MM_Buster v2.0n.
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