From http://inthekitchenwithkath.com
(Adapted from Lynne Rossetto Kasper’s recipe in The Italian Country Table)
2 28-oz. cans peeled whole tomatoes, halved
½ – 2/3 cup olive oil
14 large basil leaves, torn
5 large cloves garlic, coarsely chopped
Salt and freshly ground black pepper
1. Preheat the oven to 300˚.
2. Place the tomato halves on a large rimmed baking sheet.
3. Drizzle the olive oil over the tomatoes and sprinkle with the basil leaves and garlic. Stir gently so everything’s coated with oil. Sprinkle lightly with salt and pepper.
4. Roast in the oven for 2 – 2 ½ hours, stirring about every half hour.
It’s best to let them rest at room temperature for a few hours, but they were awfully good right out of the oven!
The tomatoes keep in the refrigerator for 4 days, or you can freeze them for up to 3 months.
Good bread for toasting (I used La Brea Rustic Italian Antipasto bread)
Olive oil
1 clove garlic, peeled
Some Oven-Roasted Canned Tomatoes
Heat the oven to 400˚. Slice bread into ½-inch slices. Brush with olive oil. (Today I used the flavored oil from the roasted tomatoes.) Spread the slices on a baking pan and toast for 8 – 10 minutes, until lightly browned.
Cut the garlic clove in half, and rub each piece of toast with the cut side of the garlic.
Top with oven-roasted tomatoes. (You can leave them whole or chop them up.)
Use 1/2 of the recipe for oven-roasted tomatoes. Cut the tomatoes in smaller pieces and toss the tomatoes and flavorful olive oil with 5 ounces cooked pasta for a great pasta dinner for 2.