SLOW ROASTED TOMATOES WITH POMEGRANATE MOLASSES AND HERBS ENJOY DAN:

SLOW ROASTED TOMATOES WITH POMEGRANATE MOLASSES AND HERBS

                                                                                                   By CHEF DAN:

INGREDIENTS:

20 plum tomatoes

2 tablespoons olive oil

6 garlic cloves

1/4-cup pomegranate molasses (recipe to follow)

1 tablespoon EACH lemon pepper, fennel, basil, oregano, marjoram, thyme, smoked paprika, and Herb de Provence

DIRECTIONS: (PREHEAT OVEN TO 300 DEGREES)

1.   Wash and dry tomatoes.

2.   Spray a baking sheet with Pam.

3.   Cut tomatoes in half lengthwise, cut side up on the baking sheet.

4.   Thinly slice garlic cloves and place slice of garlic on each tomato.

5.   In a bowl mix pomegranate molasses, all herbs with olive oil.

6.   Drizzle each tomato with pomegranate mixture.

7.   Place in preheated oven and bake for 2-3 hours.

8.   They should be dry and curling at the edges but still moist in the middle.

9.   Remove from oven.

10.                To serve place halves on a bagel or cracker or toast.

POMEGRANATE MOLASSES:

4 cups pomegranate juice

1/2-cup sugar

1/4-cup lemon juice

DIRECTIONS: (makes 1-1/2-cups)

1.   In a sauce pan heat all ingredients over medium-high heat.

2.   Cook until sugar has dissolved and then simmer for 1 hour.

3.   Then chill.

ENJOY DAN:                                            HALLELUJAH: