Oven-Roasted Canned Tomatoes
Amazing things happen to canned tomatoes when you roast them with olive oil, garlic, and herbs. Imagine them flecked with herbs, tasting almost brazenly meaty and sweet. Make these tomatoes when fresh ones are out of season. Eat the roasted tomatoes on their own, on bread, bruschetta, with salads, beans, polenta, and risotto, or toss them with pasta.
At a glance
Makes 16 to 32 pieces, serving 4 to 8
2 (28-oz.) cans peeled whole tomatoes, drained, halved and seeded
1/2 to 2/3 cup extra-virgin olive oil
14 large fresh basil leaves, torn
2 (4-inch) branches fresh rosemary
1/2 medium red onion, cut into 1/4-inch dice
5 large cloves garlic, coarsely chopped
Kosher or coarse sea salt and freshly ground black pepper
Preheat the oven to 300 degrees. Spread out the tomatoes in a large, shallow pan 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 colour deepens to dark scarlet and they taste mellow and very rich. Don't let them brown nor allow the garlic to brown-it will taste bitter. Transfer the tomatoes and their oil to a glass or china bowl. Let them mellow at room temperature up to 6 hours. The flavours will ripen with 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.
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