Ingredients
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6 ripe Italian tomatoes, sliced 1/4 inch thick (Roma)
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3 cups extra virgin olive oil, plus
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2 tablespoons extra virgin olive oil
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2 tablespoons dried Italian herb seasoning (such as basil, oregano or rosemary)
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2 tablespoons balsamic vinegar
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2 teaspoons fresh lemon juice
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1 teaspoon salt
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fresh ground pepper
Instructions
- Heat oven to 225°.
- 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.