Oven-Roasted Canned Tomatoes

Oven-Roasted Canned Tomatoes

Serves 4-8

2 28 oz cans peeled whole tomatoes, drained, halved, and seeded.
1/2 to 2/3 C 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
Salt and freshly ground black pepper

Preheat the oven to 300F. Spread out the tomatoes in a large shallow pan (a half-sheet pan is ideal) and sprinkle with 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'll turn bitter.

Transfer the tomatoes and their oil to a glass or china bowl. Let them mellow at room temperature up to 6 hours. The flavor 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.