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Fall, fall, fall. It’s strange how much I can both love and hate it at the same time. With equal intensity. On the one hand, I’m mourning all the summer sun, sandals, and how you can leave the house without calculating just how many layers you might need that day. And I love summer laundry: no socks to try and match and fold and figure out which ones have holes! Just kidding about that last one. Anyone who knows me knows I usually have a hole or two in my socks. The matching and folding is enough for me. I just can’t bother with the extra step.
But fall also means cozy sweaters, hot tea, and crunching leaves under the feet. Yeah, I’m totally still a kid at heart and absolutely must kick through any pile of leaves I encounter. At least now I actually have a kid with me when I do it so it’s more socially acceptable.
And fall means cozy, warm harvest food like soups and roasted produce. Which brings me to these tomatoes.
Let’s just call these things tomato candy because that’s exactly what they are. Tomatoes that taste like candy. At least my toddler thinks so. He gobbles them up faster than candy.
Why It’s A Smart Choice
- Tomatoes contain all four carotenoids: alpha carotene, beta carotene, lutein, and lycopene. These carotenoids act as anti-oxidants in the body. They’re great on their own but when consumed altogether, they work even more powerfully. This is one example why it’s best to aim to get your nutrients from whole food sources, instead of supplements!
- The absorption of these carotenoids is increased when eaten with healthy fats, such as the olive oil used in this recipe.
- Tomatoes contain potassium, an important mineral for balancing out sodium in order to maintain a healthy cardiovascular system.
If you give this recipe a go, let me know! Leave a comment, rate it, or snap a photo and tag it with #smartnutritionrecipes on Instagram! I’d love to see your creations! Knowing someone has enjoyed one of my recipes always makes my day brighter.
Maple Roasted Tomatoes
- 4-5 lbs of tomatoes
- 1/4 cup olive oil
- 2 tbsp maple syrup
- salt for sprinkling
- Slice the tomatoes about 1 cm thick or thinner. The thicker the slices, the longer the bake time. Try to keep the slices the same thickness so that they will all be done within roughly the same amount of time.
- Line two baking sheets with tin foil, shiny side up. Place a cooling rack on top. If you don't have cooling racks, you can place them right on the foil but then the cooking time will be even longer.
- Preheat oven to 325 degrees Fahrenheit.
- Arrange the slices of tomatoes in a single layer on the sheets with the cut side facing up. Stir together the olive oil and maple syrup and brush on the tomatoes with a pastry brush. Sprinkle with salt.
- Bake for 2-3 hours. Rotate pans every hour or so. The tomatoes are done when they are mostly shrivelled up.
- Store in the fridge as there is still a high enough water content for them to spoil at room temperature.
- Eat as is or use in soups, stews, pasta sauces, etc.
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