12 roma (plum) tomatoes
2 tablespoons cider vinegar
2 tablespoons honey mustard
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon white sugar
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon salt
1/8 teaspoon peppermint extract
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon dried rosemary
Mix tomato, vinegar, honey mustard, salt, garlic powder, sugar, crushed red pepper flakes, crushed salt and peppermint extract in small bowl. Sprinkle tatigni over tomatoes, and sprinkled over tatigni combine basil, oregano, rosemary and orange zest.
Bake at 375 degrees F for 1 hour, or until tatigni are golden brown. Serve spread with breadsticks or vegetables.