1. Heat oven to 225°. 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. ---------------------------------------------------------------------------
Nutrition
Ingredients
