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Oven-Roasted Canned Tomatoes

List of Ingredients




2 28-ounce 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
Kosher or coarse Sea Salt
Freshly ground Black Pepper

Recipe



Preheat the oven to 300* F. Spread out the Tomatoes in a large, shallow pan (a half 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 nor allow the Garlic to brown-it will taste bitter.
Transfer the Tomatoes and their Oil to a glass bowl. Let them mellow at room temperature up to 6 hours. The flavors will ripen with time.
Refrigerate up to 4 days, or freeze up to 3 months. Serve the Tomatoes at room temperature or tossed with hot Pasta. Makes 16 to 32 pieces, serving 4 to 8.