whole wheat or multi-grain bread, toasted
red onion, thinly sliced
sproutsslow-roasted tomatoes (recipe below) or tomato, thinly sliced and seasoned with salt and freshly ground black pepper
cucumber, thinly sliced
1. Spread hummus over two slices of bread. On one slice layer grated carrots, red onion, sprouts, tomatoes, and cucumber. Top with the second slice of bread and serve.
cherry, grape, or small Roma tomatoes, halved
whole cloves of garlic, unpeeled
extra virgin olive oil
salt and freshly ground black pepper
fresh herbs (optional)
1. Preheat oven to 225 F. Arrange tomato halves on a baking sheet lined with parchment paper. Drizzle with just enough olive oil to make the tomatoes glisten. Sprinkle lightly with salt and freshly ground black pepper and herbs, if using.
2. Bake in preheated oven for about 3 hours (depending on the size of the tomatoes), until the tomatoes are shriveled and almost dry (with a little juice still left inside). Use right away or cool and store in the refrigerator covered in a little olive oil.
(Sow-roasted tomatoes adapted from Smitten Kitchen)