Slow-roasted 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.
Ingredients
For the tomatoes:
- 2 lbs tomatoes (roma, cherry, grape or other sweet variety)
- 3-4 Tbs olive oil
- 2-3 garlic cloves, smashed (or 2 tsp garlic powder)
- 1 tsp salt
- 2 Tbs 'magic' spice mix (recipe follows) *
For the 'magic' spice mix:
- 3 Tbs roasted pumpkin seeds
- 3 Tbs dry summer savory **
- 2 Tbs fenugreek seeds ***
- 1 Tbs sweet Hungarian paprika
- 1 tsp salt
Instructions
To make the 'magic' spic mix:
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Process the pumpkin seeds, fenugreek seeds, and summer savory, individually in a spice grinder, until you get a fine powder (a few pulses). Add the sweet Hungarian paprika, and salt and stir until you get a homogeneous blend.
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Keep in a dry place, and sprinkle on a piece of butter toast, cooked eggs, or other roasted veggies for an irresistible aroma and flavor.
To make the tomatoes:
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Cut tomatoes into bite-size pieces.
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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.
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Roast at 250 °F (120 °C) 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.
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Keep the tomatoes in a glass jar in the fridge for 1-2 weeks, and use on salads, toasts, eggs, sandwiches, etc.
Recipe Notes
* If you don't feel like making the spice mix, you can use dry oregano, basil, or just summer savory in its place.
** Find summer savory online, or in the spice isle of your supermarket.
*** Find fenugreek seeds online, or in the bulk section of a well-stocked health store, or try an Indian/Middle Eastern store. If you find fenugreek leaves, that will work too, just add more as they are not as intense in flavor as the seeds.