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Ingredients
- 14 x oven-dry plum tomato halves - (to 16)
- 3 sprg fresh rosemary - (to 4)
- 4 sprg fresh thyme - (to 6)
- 1/2 c. extra-virgin extra virgin olive oil - (to 3/4 c.)
Directions
- Using a long spoon or possibly wooden skewer, arrange two layers of tomato halves in bottom of a clean, dry, half-qt glass jar. Insert a few sprigs of rosemary and thyme. Make more layers, using spoon to pack tomatoes tightly, till the jar has been filled to within 1/2-inch from top. Add in sufficient extra virgin olive oil to completely cover tomatoes and the herbs. Seal tightly, and store, refrigerated, up to 1 month.
- Makes 1 half-qt jar.
- Yield: 1 pint
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 124g | |
| Calories 994 | |
| Calories from Fat 968 | 97% |
| Total Fat 109.62g | 137% |
| Saturated Fat 15.68g | 63% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 8mg | 0% |
| Potassium 135mg | 4% |
| Total Carbs 7.94g | 2% |
| Dietary Fiber 5.1g | 17% |
| Sugars 0.0g | 0% |
| Protein 0.85g | 1% |
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