Oven Dried Tomato Salad


  • 1 1/2 pounds Roma tomatoes, halved and seeded
  • 2 tablespoons olive oil
  • 1 tablespoon garlic, minced
  • 1 tablespoon thyme, chopped
  • 1 bunch arugula, stems removed
  • 1 cup California Black Ripe Olives, whole, pitted
  • 2 tablespoons red wine vinegar


  1. Toss tomatoes with 1 tablespoon of olive oil, garlic and thyme in large bowl until evenly coated. Season to taste with salt and pepper.
  2. Spread onto a high sided baking sheet in one even layer and place into a 250 degree F oven for 4- 4 1/2 hours.
  3. Remove from oven and cool, then transfer dried tomatoes back into mixing bowl.
  4. Toss arugula, California Ripe Olives, red wine vinegar and remaining olive oil with dried tomatoes until evenly mixed. Serve immediately.

    * Serving suggestion: Serve with a slice of grilled country bread.

Nutritional Analysis Per Serving:

Calories 159, Fat 11g, Cholesterol 0mg, Sodium 316mg, Carbohydrate 12g, Protein 3g, Calories from fat 63%.