Oven Dried Tomatoes with Fennel
Ingredients
- 12 tomatoes, 2-3 inches in diameter
- Olive oil for brushing
- 3 tablespoons mild red wine vinegar
- 9 tablespoons extra virgin olive oil
- 2 tablespoons finely chopped nicoise olives
- 1 large clove garlic, smashed
- 1/2 cup strips of fennel, julienne
- Finely chopped chervil for garnish (parsley can be substituted)
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