Unless tomatoes are super-sweet or marinated, I can’t say I am a die-hard fan. But roasted? I can’t get enough. I could eat tray upon tray. Prepared this way, they truly can satisfy ‘sweet cravings’ – they are like candy! For breakfast, I enjoy piled on crispy toast with a layer of egg-less mayonnaise.
2 containers (~560g) Grape tomatoes (I used these guys from spud.ca, and I used lots of them so I’d have extra tomatoes to nibble on)
4 tbsp Olive oil
1 tsp Himalayan salt
1/2 tsp Pepper
Slices of bread (for toast)
Vegan mayonnaise (I use Earth Island, Hampton Creek or Hellmann’s)
- Preheat oven to 300F. Slice grape tomatoes in half and spread out on a parchment lined baking sheet. Drizzle with olive oil and s&p, then toss with your hands to coat.
- Roast for around 2 – 3 hours, or until they’ve reached your desired ‘dry / crispiness’. The longer you roast, the sweeter they get.
- Once fully roasted, pile onto vegan mayonnaise lathered toast and sprinkle with fleur de sel and fresh pepper.