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Oven-Roasted Tomatoes

14

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

Ingredients

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

Directions

  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.

Variations

Spread on toasted rustic bread.

Reviews Add a comment

  • Lisawst
    28 DEC, 2010
    This is simply delicious and easy! I also feel I am feeding my family a healthier sauce than canned. i love that I don't have to watch the pot on the stove! Thank You!
    Reply
  • olderthanthou
    10 NOV, 2010
    THE ROASTING SWEETENS THE TOMATOES AND IT IS GOOD WITHOUT ADDITIONAL SALT OR SUGAR. GREAT IDEA AND SO SIMPLE.
    Reply