Best 4 Oven Roasted Canned Tomatoes Recipes

OVEN ROASTED CANNED TOMATOES

Steps:

• Preheat the oven to 300*F. Spread out the tomatoes in a large shallow pan (a 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, and don't 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 flavors 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.

AWESOME ROASTED TOMATOES

Steps:

• For the tomatoes: Preheat the oven to 400 degrees F.
• Place the tomato halves in a bowl. Drizzle with the olive oil, add the garlic, salt, black pepper and red pepper flakes and toss to coat. Arrange them on a baking sheet cut-side up and roast for 30 minutes.
• For the herb drizzle: Meanwhile, add the basil, olive oil, oregano, capers, lemon juice and some salt and pepper to the bowl of a food processor and blend until smooth and pourable. Taste and adjust the seasoning if needed.
• Arrange the roasted tomatoes on a platter and top with some of the herb drizzle. Garnish with fresh basil and oregano leaves.

OVEN-ROASTED TOMATOES

Steps:

• For the balsamic vinaigrette: Combine the vinegar, mustard, honey and salt and pepper to taste. Stir with a whisk or fork, then drizzle in oil, whisking constantly, until combined.
• For the roasted tomatoes: Preheat the oven to 400 degrees F. Line a sheet pan with foil and spread out the tomatoes evenly to ensure a proper roast on each. Sprinkle the dried basil, salt, garlic powder, onion powder, pepper and Italian seasoning over the tomatoes, making certain that each tomato is well seasoned. Drizzle 1/4 cup vinaigrette over the tomatoes, making sure not to over-coat the tomatoes.
• Roast the tomatoes 45 minutes. (This is a fast roast, not an oven-dried tomato. Do not flip or shake the pan. The tomatoes will caramelize slightly on the top and the bottoms will remain juicy.) Turn the oven off and let sit in the oven 15 additional minutes.

OVEN-ROASTED TOMATOES

Steps:

• Preheat oven to 400 degrees. Place tomatoes in a large roasting pan. With your hands, roughly tear each tomato into 1-inch strips. Add garlic and drizzle oil over top. Roast until mixture thickens and holds a trail, 70 to 80 minutes, rotating pan halfway through. Use immediately, or let cool, then refrigerate in an airtight container, up to 1 week.