---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Oven-Dried Tomatoes
  Categories: Vegetables
       Yield: 1 servings
  
  
         Olive oil
         Salt and pepper
         Tomatoes, preferably plum
         Fresh herbs (optional):
         -Thyme, rosemary, oregano,
         -=OR=- garlic
   
   PREHEAT OVEN TO 325F. Lightly oil a cookie sheet or baking pan with olive
   oil and sprinkle with salt and pepper. Slice tomatoes (plum tomatoes work
   best) crosswise into 1-inch slices. Pack tightly together on the pan;
   ideally the tomatoes should fill the entire pan. Drizzle the tomatoes
   lightly with olive oil, sprinkle with salt and pepper, and sprinkle with
   fresh herbs if desired (use thyme, rosemary, oregano or garlic, alone or in
   combination). Roast for 45 minutes to a hour. The tomatoes should be
   shrivelled and dehydrated without burning. The flavor will get more intense
   and rich the longer the tomatoes are left in the oven.
   
   PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK
  
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