Oven Dried Tomato Salad
- 1 1/2 lbs Roma tomatoes, halved and seeded
- 2 Tbs olive oil
- 1 Tbs minced garlic
- 1 Tbs chopped thyme
- 1 quart (4 oz) arugula, stems removed
- 1 cup olives, whole, pitted
- 2 Tbs red wine vinegar
- Preheat oven to 250 degrees. Toss tomatoes with 1 tablespoon of olive oil, garlic and thyme in large bowl until evenly coated. Season to taste with salt and pepper. Spread onto a high sided baking sheet in one even layer and place into a 250ºF oven for 4- 4 1/2 hours. Remove from oven and cool, then transfer dried tomatoes back into mixing bowl. Toss arugula, olives, red wine vinegar and remaining olive oil with dried tomatoes until evenly mixed. Serve immediately.
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