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
Makes 16 to 32 pieces, serving 4 to 8.
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