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Tomatoes: Oven Roasted Canned Recipe

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This recipe for Tomatoes: Oven Roasted Canned is from Jennie's, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2-28 oz. cans peeled whole tomatoes, drained, halved and seeded
(preferably Muir Glen, Hunt's, Contadina, or Red Pack)
1/2 to 2/3 c. extra-virgin olive oil
14 large fresh basil leaves, torn
2-4" branches fresh rosemary
1/2 medium red onion, cut into 1/4" dice
5 large cloves garlic, coarsely chopped
Salt
Freshly ground pepper
Directions:
Directions:
Preheat Oven: 300º
Spread out the tomatoes in a large shallow pan (a half sheet pan is ideal) and sprinkle with the other ingredients, turning to coat them with oil.
Bake: 2 1/4 to 2 1/2 hours, basting and turning the tomatoes several times.
They're done when their color deepens to dark scarlet and they taste mellow and very rich. Don't let them brown, or allow the garlic to brown as it will turn bitter.
Transfer the tomatoes and their oil to a glass or china bowl. Let them mellow at room temperature up to 6 hours. The flavors will ripen in this time.
Refrigerate the tomatoes up to 4 days, or freeze up to 3 months. Serve the tomatoes at room temperature, or tossed with hot pasta.
Number Of Servings:
Number Of Servings:
4-8

 

 

 

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