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Oven-Roasted Canned Tomatoes recipe

Amazing things happen to canned tomatoeswhen you roast them with olive oil, garlic, and herbs. Imaginelittle scarlet medallions of tomato flecked with herbs, tastingalmost brazenly meaty and sweet. Make these tomatoes when freshones are out of season. No fresh Roma tomato can touch them.Eat the roasted tomatoes on their own, on bread, bruschetta,with salads, beans, polenta, and risotto, or toss them with pasta.

Recipe: Oven-Roasted CannedTomatoes

2 (28-ounce) 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°F (150°C).Spread out the tomatoes in a large, shallow pan (a half sheetpan is ideal) and sprinkle with the other ingredients, turningto coat them with oil. Bake 2 1/4 to 2 1/2 hours, basting andturning the tomatoes several times. They’re done when their colordeepens to dark scarlet and they taste mellow and very rich.Don’t let them brown nor allow the garlic to brown-it will tastebitter.
  • Transfer the tomatoes and their oil toa glass or china bowl. Let them mellow at room temperature upto 6 hours. The flavors will ripen with time.
  • Refrigerate the tomatoes up to 4 days,or freeze up to 3 months. Serve the tomatoes at room temperatureor tossed with hot pasta.

    Makes 16 to 32 pieces, serving 4 to 8.


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  • Comments

    1 Comment


    Stewed tomatoes are boring. But roasted tomatoes make a brilliant side dish for roast chicken and roasted white fish like cod, adding an intense hit of flavor and juiciness.

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