Oven-Roasted Tomatoes

So sorry about this hit and miss posting I've been doing lately.  Canning is hard work plus I've had and have a cold or something.  My energy has gone by the wayside.  I am making Oven Roasted Tomatoes for the freezer today.  This is adapted from an old Southern Living recipe (2009).  I have used canned tomatoes to make this, but with all the beautiful garden tomatoes now I'm using fresh today. I use these on pizza, in chili, etc. 

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

1.  Preheat oven to 300 degrees F.  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 a aluminum foil-lined 15x10-inch jelly-roll pan.

3.  Bake at 300 degrees F for 2 1/2-3 hours or until tomato mixture is deep reed and lightly browned, stirring every 45 minutes.  Cool in pan on a wire rack 15 to 200 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.

 

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