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Tomato Confit for Raw-Artichoke-and-Tomato Salad

Use this recipe when making our Raw-Artichoke-and-Tomato Salad.

Source: Martha Stewart Living, April 1997
Yield

Ingredients

Directions

Cook's Notes

Since oven temperatures can vary greatly, watch the tomatoes carefully while cooking. They should cook very slowly and brown only slightly.

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