New This Month

Oven-Roasted Tomatoes


Cooking canned tomatoes at high heat is an easy way to bring out their sweet flavor. The result: a versatile condiment, sauce, or spread.

  • Yield: Makes 4 cups

Source: Everyday Food, November 2010


  • 2 cans (28 ounces each) whole peeled tomatoes
  • 3 garlic cloves, smashed and peeled
  • 3 tablespoons extra-virgin olive oil


  1. Preheat oven to 400 degrees. Place tomatoes in a large roasting pan. With your hands, roughly tear each tomato into 1-inch strips. Add garlic and drizzle oil over top. Roast until mixture thickens and holds a trail, 70 to 80 minutes, rotating pan halfway through. Use immediately, or let cool, then refrigerate in an airtight container, up to 1 week.


Spread on toasted rustic bread.

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