Italian Tomato-Zucchini Slaw

Preheat oven to 225 degrees F. Line two baking sheets with parchment paper. Arrange tomatoes in a single layer on prepared baking sheets. Bake 1 hour. Transfer one-fourth of the tomatoes to a blender; set aside. Turn the remaining tomatoes over; bake 75 minutes more or until dried but still slightly soft. Cool on baking sheets on wire racks.

To prepare the dressing: Add vinegar, mayonnaise, garlic, salt, and pepper to tomatoes in blender. Cover and blend until smooth.

In a large bowl, combine zucchini, beans, onions, basil, and oregano.

Chop the remaining tomatoes and add to zucchini mixture. Drizzle with dressing; toss to coat. Sprinkle servings with nuts. Serve immediately.