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Slow-Roasted Garlic and Herb Tomatoes [Vegan, Gluten-Free]

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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]

This Recipe is :

Dairy Free Soy Free Vegan

Serves

6, 1/2 cup servings

Cook Time

8

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.

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AUTHOR & RECIPE DETAILS


photo

Wholesome, seasonal ingredients in simple, delicious meals. Viktoria Radichkova is a passionate health food lover, creative recipe developer, and food photographer at Viktoriastable.com. In her recipes, Viktoria focuses on combining real, wholesome and seasonal ingredients into simple, and delicious meals.


 

 

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