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]


6, 1/2 cup servings

Cooking Time




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


  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.

Nutritional Information

Per 1/2 Cup Serving Calories: 118 Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.