Slow-Roasted Cherry Tomatoes

Autophagy activators: SA, PO, VIT, SP

Makes 2 servings • Prep time: 15 minutes • Cook time: 3 hours

These take a bit of time in the oven, but once you taste their flavor, you’ll understand why it’s worth it. Perfect as a snack on their own, they also make an impressive accompaniment to other appetizers like hummus and veggies.

• 1 pound mixed cherry tomatoes, halved lengthwise
• 8 garlic cloves, unpeeled
• Leaves from 2 sprigs fresh thyme
• 2 tablespoons tea seed oil
• ¼ teaspoon sea salt

1. Preheat the oven to 225°F. Line a baking sheet with parchment paper.

2. Place the tomatoes on the baking sheet, cut-side up, and sprinkle the unpeeled garlic cloves and thyme leaves around the sheet.

3. Drizzle the tomatoes and garlic with the oil and season evenly with the salt.

4. Roast for about 3 hours, until the tomatoes look shriveled but still have some juice left.

5. Remove the tomatoes from the baking sheet and serve.

Nutritional analysis per serving (½ recipe): fat 14g, protein 3g, carbohydrate 23g, net carbs 20g.