Oven Roasted Canned Tomatoes

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Chef Extraordinaire
Feb 21, 2002
North Carolina
(for those fresh tomatoless months)

2 cans (28 oz.) peeled whole tomatoes, drained, halved and seeded
½ to 2/3 cup extra virgin olive oil
14 large fresh basil leaves, torn
2 branches fresh rosemary
½ medium red onion, ¼” 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 ¼ to 2 ½ hours, basting and turning several times. Done when dark scarlet and mellow. Don’t 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.


Chef Extraordinaire
Sep 9, 2004
NoVA, beyond the Beltway
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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