Rating: 2.92 stars
13 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 5
  • 2 star values: 5
  • 1 star values: 0

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

Everyday Food, November 2010

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Recipe Summary test

Yield:
Makes 4 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Variations

Spread on toasted rustic bread.

Variations

Stir into brothy vegetable soups.

Variations

Spoon over roasted eggplant or zucchini halves

Variations

Toss with steamed green beans.

Variations

Spoon over cooked chicken breasts and top with mozzarella.

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Reviews (2)

13 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 5
  • 2 star values: 5
  • 1 star values: 0
Rating: Unrated
12/28/2010
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!
Rating: Unrated
11/10/2010
THE ROASTING SWEETENS THE TOMATOES AND IT IS GOOD WITHOUT ADDITIONAL SALT OR SUGAR. GREAT IDEA AND SO SIMPLE.