Marinated Tomatoes

4 cups cherry tomatoes, divided
1/4 cup olive oil
3 tablespoons balsamic vinegar
1 clove garlic, diced fine
3 tablespoons Italian herb mix (oregano, basil, marjoram, thyme and cracked rosemary from Penzey’s)

Crust

1 cup almonds
1 tablespoon coconut oil, melted
1/2 cup kale flakes (dehydrate your kale when you are dehydrating the tomatoes)
pinch Himalayan salt and pepper

Filling:

1 1/2 cup cashews, soaked overnight in the fridge and drained
1 clove garlic
1/2 lemon, juice from
1 tablespoon nutritional yeast
3 tablespoons water
2 cup spinach (crushed by hand)
2 cups marinated tomatoes