Epicurious may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. (deployads = window.deployads || []).push({}); Oven-Roasted Canned Tomatoes Recipe is a combination of Lynne Rossetto Kasper’s recipe from her cookbook called The Italian Country Table: Home Cooking from Italy’s Farmhouse Kitchens and the recipe from Saveur Magazine, Issue #26. Do not let the tomatoes brown. Etc. Also be sure not to get the tomatoes packed in puree - you want only tomato juice. Do not be afraid to use plenty of salt, as the salt helps to draw out their juices. America's most trusted culinary resource since 1997, peeled in juice (NOT puree), drained, halved, and seeded*, or sea salt and freshly-ground black pepper. That means that all you need to do to turn them into an amazing pasta sauce or the best tomato soup ever is just mash or puree the tomatoes (and add a splash of water or broth if you want to make soup). Once your tomatoes come out of the oven, they're not just caramelized and concentrated—they're packed with plenty of flavor from the aromatics. Spread mixture on the bottom of your prepared baking sheet. So, gather your canned tomatoes and make this Oven-Roasted Canned Tomatoes. © 2020 Condé Nast. Bake 2 1/4 to 2 1/2 hours, turning the tomatoes several times. Bake the fish for about 15 minutes, or until the internal temperature reaches 145º and the fish easily … To revisit this article, visit My Profile, then View saved stories. The tomatoes are done when their color deepens to dark scarlet and they taste mellow and very rich. Preheat oven to 425 degrees F. For plum tomatoes, slice the tomatoes in half lengthwise. This will help detach the skins from the fruit. Do not let the tomatoes brown. To revisit this article, select My⁠ ⁠Account, then View saved stories. First, Roast Your Tomatoes. In a large bowl, combine 1/4 cup olive oil, basil leaves, rosemary, red onion, and … Parmesan Tomatoes. Don’t forget to preheat your oven to 250 degrees F. Remove your tomatoes from the boiling water straight into a container of cold water. All rights reserved. Just throw its contents into the pot and make sauce. Check out Linda’s Tomato Recipes and here to learn All About Tomatoes. Drizzled with remaining 1/4 cup olive oil, sprinkle with sugar, and season to taste with salt and pepper. In a large bowl, combine 1/4 cup olive oil, basil leaves, rosemary, red onion, and garlic. Layer them on toast with slabs of fresh mozzarella. Cut washed, stemmed, and dried tomatoes in half vertically (from the stem end to the blossom end). But roasted tomatoes make a brilliant side dish for roast chicken and roasted white fish like cod, adding an intense hit of flavor and juiciness. For cherry tomatoes, leave whole. Hint: It's all about the magic of roasting. Then roast in a 350F oven, without stirring, until caramelized, about 1 1/4 hours. Open up a can of tomatoes, and you already know what to do next, right? Peel off the skin and pack the inside flesh into the jars, topping off with some canning salt and lemon juice if preferred. Longing for summer tomatoes? Also check out Linda’s Butters, Condiments, Sauces, Relish & Jelly Recipes for more great ideas. Arrange tomato slices on a sheet pan, then brush both sides with olive oil, salt, pepper, and desired seasonings (such as Italian seasoning, fresh herbs, chopped fresh garlic). Cover and let them mellow at room temperature up to 2 hours. 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