Oven-Roasted Tomatoes

Southern Living
Try stirring these into your favorite chili recipe, or use them as a topping on pizza.
Makes about 2 cups


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3 (28-oz.) cans whole tomatoes, drained and halved
3/4 cup coarsely chopped sweet onion
1/2 cup loosely packed fresh basil leaves, chopped
1/3 cup olive oil
5 large garlic cloves, halved
1 1/2 teaspoons dried oregano
1/2 teaspoon freshly ground pepper


Prep: 20 Minutes
Bake: 3 Hours
Cool: 20 Minutes

1. Preheat oven to 300°. Place tomato halves in a colander, and press gently to remove excess liquid.

2. Stir together tomatoes, onion, and remaining ingredients in a large bowl. Place tomato mixture in a single layer in an aluminum foil-lined 15- x 10-inch jelly-roll pan.

3. Bake at 300° for 2 1/2 to 3 hours or until tomato mixture is deep red and lightly browned, stirring every 45 minutes. Cool in pan on a wire rack 15 to 20 minutes or until completely cool. Store in an airtight container in refrigerator up to 3 days.

To freeze: Place tomato mixture in an airtight container, and freeze up to 3 months. Thaw in refrigerator 24 hours.

Created date

December 2008