Drizzle 1 or 2 tablspoons of the infused salsa over each mushroom and serve. Balsamic Vinegar 2 tsp. Slice tomatoes lengthwise and arrange close together on a heavy cookie sheet. Mix the olive oil, vinegar, and garlic and brush evenly on the tomatoes. Mix the dried herbs and fennel together and sprinkle evenly over the tomatoes.
Dust tomatoes generously with salt and fresh pepper.
Put these in an oven set at the lowest possible temperature, and leave them for at least 12 house. Use these anywhere you might use sun dried tomatoes. Put in bowl, add herbs and balsamic vinegar. Let sit at least 6 hours before serving. This keeps for up to 2 weeks in the refridgerator.