Amazing things happen to canned tomatoes
when you roast them with olive oil, garlic, and herbs. Imagine
little scarlet medallions of tomato flecked with herbs, tasting
almost brazenly meaty and sweet. Make these tomatoes when fresh
ones 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.
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
- Preheat the oven to 300°F (150°C).
Spread out the tomatoes in a large, shallow pan (a half sheet
pan is ideal) and sprinkle with the other ingredients, turning
to coat them with oil. Bake 2 1/4 to 2 1/2 hours, basting and
turning the tomatoes several times. They're done when their color
deepens to dark scarlet and they taste mellow and very rich.
Don't let them brown nor allow the garlic to brown-it will taste
- Transfer the tomatoes and their oil to
a glass or china bowl. Let them mellow at room temperature up
to 6 hours. The flavors will ripen with 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 16 to 32 pieces, serving 4 to 8.