Spicy, Slow-Baked Tomatoes


Ingredients:

​Ripe tomatoes, preferably heirloom, cored and sliced in half

Olive oil

Tio Pablo Mayan Gold Spice Mix








Directions:

Place the sliced radish, carrot and jalapeno into a bowl.

In a saucepan, combine the vinegars, sugar and salt and simmer until the sugar has dissolved. Set aside to cool to room temperature.

Pour mixture over the sliced veggies and then add the fresh coriander. Stir through and place in clean jars. Let sit in the refrigerator for at least a few hours and then serve. Pickles can stay in the fridge for about two weeks.