Season the tomatoes with salt, arrange them, cut sides up, in a spoke pattern on several layers of microwave-safe paper towels in a microwave oven, and microwave them at medium power (50%), burning the towels 180 degrees once and removing the tomatoes as they dry, for 30 to 45 minutes, or until they are dry to the touch. (The tomatoes should still be slightly moist inside; be careful not to let them burn.) Transfer the tomatoes to a rack and let them stand at room temperature overnight. Combine tomatoes with remaining ingredients in a jar and marinate in a cool dark place for at least 2 days to let the flavors develop. The dried tomatoes keep in a cool dark place for several months. Posted to EAT-L Digest 10 Sep 96 From: Nancy Gandhi
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|Serving Size: 1 Serving (41g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 360 (100%)|
|Amt Per Serving||% DV|
|Total Fat 40.6g||54 %|
|Saturated Fat 5.6g||28 %|
|Monounsaturated Fat 29.6g|
|Polyunsanturated Fat 4.3g|
|Cholesterol 0mg||0 %|
|Sodium 1.1mg||0 %|
|Potassium 6.1mg||0 %|
|Total Carbohydrate 0.4g||0 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 0.1g|
|Protein 0g||0 %|
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Calories per serving: 360
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