This
version of oven-roasted canned tomatoes is a combination of Lynne
Rossetto Kasper's recipe from her cookbook called The Italian Country
Table: Home Cooking from Italy's Farmhouse Kitchens and the recipe
from Saveur Magazine, Issue #26.
Longing for summer tomatoes? When
good vine-ripened fresh tomatoes are out of season, use top-quality canned
tomatoes and roast them in your oven. Amazing things happen to canned tomatoes
when you roast them in the oven.
Check out Linda's
Tomato Recipes
and here to learn
All About Tomatoes.
Also check out Linda's
Butters, Condiments, Sauces, Relish & Jelly Recipes
for more great ideas.
Oven-Roasted Canned Tomato Sauce
Recipe Type:
Condiments and Sauces,
Tomatoes,
Basil,
Garlic
Yields: makes a large batch
Prep time: 20 min
Cook time: 3 hr
Ingredients:
2 (28-ounce each) cans peeled whole
tomatoes in juice (NOT puree), drained, halved, and seeded*
1/2 cup extra-virgin
olive oil
, divided
14 large fresh
basil leaves, torn
1 tablespoon fresh
rosemary leaves
1/2 medium red
onion, cut into 1/4-inch dice
5 large cloves
garlic, coarsely chopped
1 tablespoon granulated sugar
Coarse salt or sea salt and freshly-ground
black pepper
* Use a good-quality canned
tomato such as San Marzano, Muir Glen, Hunt's, Contadina, or Red Pack. Also be
sure not to get their tomatoes packed in puree; you want only tomato juice.
Preparation:
Preheat the oven to 300 degrees F. Line a large baking sheet with aluminum foil.
In a large bowl, combine 1/4 cup olive oil, basil
leaves, rosemary, red onion, and garlic. Spread mixture on the bottom of your
prepared baking sheet.
Spread out the tomatoes (in a single layer) over the herb mixture on the baking
sheet. Drizzled with remaining 1/4 cup olive oil, sprinkle with sugar, and season to
taste with salt and pepper. NOTE: Don't be afraid to use
plenty of salt, as the salt helps to draw out their juices.
Bake 2 1/4 to 2 1/2 hours, turning the tomatoes several times. The tomatoes are
done when their color deepens to dark scarlet and they taste mellow and very
rich. NOTE: Don't let the tomatoes brown. Also do not
allow the garlic to brown, as it will turn bitter.
Remove from oven an transfer the tomatoes and their oil to a glass bowl. Cover
and let them mellow at room temperature up to 2 hours.
NOTE: The flavors will ripen in this time.
Refrigerate the tomatoes up to 4 days, or freeze up to 3 months. Serve the
tomatoes at room temperature, or tossed with hot pasta.
Makes a large batch.
