![\"Tomato](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2026\/06\/Tomato-Pepperoni.png\")
Tomato Pepperoni<\/p>\nTomato Pepperoni<\/p>\n
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1 T. mustard seeds<\/p>\n
1 tsp. black peppercorns<\/p>\n
1 T. fennel seeds<\/p>\n
1 tsp. anise seeds<\/p>\n
\u00bd tsp. red pepper flakes<\/p>\n
\u00bc tsp. smoked paprika<\/p>\n
Kosher salt<\/p>\n
1 garlic clove<\/p>\n
2 tsp. soy sauce<\/p>\n
1 tsp. pure maple syrup<\/p>\n
1 pint (290 g) cherry tomatoes<\/p>\n
<\/p>\n
Preheat the oven to 300\u00b0F (150\u00b0C) and line a baking sheet with parchment paper or a silicone mat. Using a spice grinder or mortar and pestle, grind the mustard seeds, peppercorns, fennel seeds, anise seeds and red pepper flakes until finely ground. Stir in the paprika and \u00bd tsp. of salt. This is more than you need for this recipe, so save what you don\u2019t use for making more tomato pepperoni or for seasoning fun things like pork chops or roasted cauliflower. Place the garlic on a cutting board and smash it with the side of a knife, then sprinkle it with salt and mash it into a paste with the knife. In a small bowl, blend the garlic, soy sauce and maple syrup with a fork. Slice the cherry tomatoes crosswise into \u215b-inch rounds that look like pepperoni, if pepperoni were made from fresh tomatoes. In a mixing bowl, gently toss the tomatoes with the soy sauce mixture, then pour off the excess liquid and add 1 T. of the spice blend and toss again. Arrange the tomato slices in a single layer on the baking sheet and bake for 15 minutes. Reduce the oven temperature to 200\u00b0F (90\u00b0C) and continue baking for another 50 to 60 minutes, or until the tomatoes are shriveled and lightly caramelized. Remove the tomatoes from the oven and let the slices cool on the baking sheet, then transfer them to a container until ready to use. The tomato pepperoni can be kept frozen for up to 1 month.<\/p>\n","protected":false},"excerpt":{"rendered":"
Tomato Pepperoni 1 T. mustard seeds 1 tsp. black peppercorns 1 T. fennel seeds 1 tsp. anise seeds \u00bd tsp. red pepper flakes \u00bc tsp. smoked paprika Kosher salt 1 garlic clove 2 tsp. soy sauce 1 tsp. pure maple syrup 1 pint (290 g) cherry tomatoes Preheat the oven to 300\u00b0F (150\u00b0C) and line a baking sheet with parchment paper or a silicone mat. Using a spice grinder or mortar and pestle, grind the mustard seeds, peppercorns,…<\/p>\n