Slow-Roasted Garlic and Herb Tomatoes

Slow roasted tomatoes – packed with garlic and herb flavors, slightly caramelized and chewy, these tomatoes are so flavorful and versatile, you will want to put them on anything.

SLOW-ROASTED GARLIC AND HERB TOMATOES [VEGAN, GLUTEN-FREE]

INGREDIENTS

TO MAKE THE TOMATOES:

• 2-pounds tomatoes (roma, cherry, grape, or other sweet variety)
• 3-4 tablespoons olive oil
• 2-3 garlic cloves smashed (or 2 teaspoons garlic powder)
• 1 teaspoon salt
• 2 tablespoons ‘magic’ spice mix

TO MAKE THE ‘MAGIC’ SPICE MIX:

• 3 tablespoons roasted pumpkin seeds
• 3 tablespoons dry summer savory **
• 2 tablespoons fenugreek seeds (If you find fenugreek leaves, that will work too, just add more as they are not as intense in flavor as the seeds).
• 1 tablespoon sweet Hungarian paprika
• 1 teaspoon salt

PREPARATION

1. Cut tomatoes into bite-size pieces.
2. Add the smashed garlic, salt, ‘magic’ spice mix, and drizzle with the olive oil. Mix well, and spread in a thin layer on 2 baking sheets, lined with parchment paper.
3. Roast at 250 °F for 3 hours, or more, until all liquid has evaporated, and the tomatoes are slightly caramelized. Stir a few times, as the edge pieces tend to cook faster.
4. Keep the tomatoes in a glass jar in the fridge for 1-2 weeks, and use on salads, toasts, sandwiches, etc.

http://www.onegreenplanet.org/vegan-recipe/slow-roasted-garlic-herb-tomatoes-gluten-free/