Mind-Blowing Oil-Free Roasted Tomatoes

These are very intensely flavored and so so good! I subbed dried herbs instead of fresh ones and they were still good. Served on top of polenta with nutritional yeast, but you can use them in sandwiches or in a tofu scramble - you will not regret making these!

Ingredients

2 - 28 oz. cans whole peeled tomatoes

4 cloves garlic, grated

3 tbsp. each fresh herbs, chopped: basil, oregano, thyme, rosemary

1/4 cup balsamic vinegar

Salt & pepper, to taste

Optional: 1/8 tsp. red pepper flakes after roasting

Instructions

Step 1: Remove tomatoes from the can sauce one by one and open each one over a bowl, smoothing out any seeds (does not have to be perfect - I am NEVER perfect!). Lay them open side up on a sheet pan lined with a SILpat or parchment paper.

Step 2: Grate the garlic using a fine cheese grater (see, I find a vegan use for all animal product gadgets, cookware and appliances!) Combine garlic, herbs and balsamic vinegar in a bowl and stir to mix. Using a spoon, top each open tomato with a dollop of herb/garlic mixture until all used up. Sprinkle salt & pepper over top.

Step 3: Bake at 200 degrees F for 2 hours, until soft. Remove from pan. Coarsely cut the tomatoes crosswise twice into smaller chunks.

Serve it up 4 ways:

1. As a topping for crusty bread, as shown, sprinkled with your favorite "nut" parmesan.

2. Make a french bread pizza, or traditional pizza using a store-bought crust such as Sami's Bakery Millet & Flax Pizza Crust, and top with other roasted veggies over these tomatoes and your favorite "nut" parm. Go crazy!

3. Make a spreadable paste. Add 1/8 tsp. red pepper flakes for a spicy spread.

4. Freeze 1 cup of these tomatoes to add to your next minestrone soup, or other Italian soup or home made sauce.

FROM - https://www.goingveganforhealth.com/single-post/2018/01/05/Mind-Blowing-Oil-Free-Roasted-Tomatoes

note, I have made these, but not this week, but they are so good, I wanted to share this