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Old 06-11-2002, 05:30 AM   #1
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Oven Roasted Canned Tomatoes

(for those fresh tomatoless months)

2 cans (28 oz.) peeled whole tomatoes, drained, halved and seeded
to 2/3 cup extra virgin olive oil
14 large fresh basil leaves, torn
2 branches fresh rosemary
medium red onion, dice
5 large cloves coarsely chopped
salt and pepper to taste

Preheat oven to 300. Spread out tomatoes in large shallow pan and sprinkle with everything, turning to coat with oil. Bake 2 to 2 hours, basting and turning several times. Done when dark scarlet and mellow. Dont let burn.

Transfer tomatoes and oil to glass jar. Let mellow at room temp. for 6 hours. Refrigerate up to 3 days or freeze up to 3 months. Serve room temp. over hot pasta.



"Count yourself...you ain't so many" - quote from Buck's Daddy
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Old 09-15-2004, 03:52 AM   #2
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This is so neat! I always thought canned tomatoes were too 'watery' to do this with!

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Old 09-15-2004, 04:21 AM   #3
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this sounds great! :D am definitely trying it out!

Thanks for the posting!
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Old 09-20-2004, 12:01 PM   #4
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Kitchenelf, fresh tomatoes are still good-ish here and were on sale the other day. Think your recipe will work on them? I'm already salivating over the aroma this is gonna create.
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