Oven-Roasted Tomatoes

Name: Oven-Roasted Tomatoes
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 1 ⁄ 2 cup extra-virgin olive oil; 1 small yellow onion, peeled and chopped; 2 cloves garlic, peeled and thinly sliced; 1 Tbsp. fresh rosemary leaves; 3 Tbsp. fresh parsley; 2 (28-oz.) cans peeled whole san marzano tomatoes, drained; 1 tsp. sugar; Salt and freshly ground black pepper

Serves
serves 4

Canned san marzanos tomatoes are wonderful, particularly when roasted slowly, as called for in this simple, classic recipe. Enjoy it on its own as a side dish, mixed into cold (or hot) pasta, served on grilled or toasted bread as antipasto, interleaved with fried eggplant slices, or as a pizza topping.

Ingredients

¹⁄₂ cup extra-virgin olive oil
1 small yellow onion, peeled and chopped
2 cloves garlic, peeled and thinly sliced
1 Tbsp. fresh rosemary leaves
3 Tbsp. fresh parsley
2 (28-oz.) cans peeled whole san marzano tomatoes, drained
1 tsp. sugar
Salt and freshly ground black pepper

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Instructions

Step 1

Preheat oven to 275°. Pour 1⁄4 cup of the oil into a large nonreactive baking pan. Add onion, garlic, rosemary, and parsley. Toss, then spread evenly on bottom of pan.

Step 2

Gently squeeze tomatoes to release excess juices, then place in pan in a single layer. Drizzle with remaining oil. Sprinkle with sugar and season to taste with salt and pepper. Place in oven and bake for 3 hours.

Preheat oven to 275°. Pour 1⁄4 cup of the oil into a large nonreactive baking pan. Add onion, garlic, rosemary, and parsley. Toss, then spread evenly on bottom of pan.
Gently squeeze tomatoes to release excess juices, then place in pan in a single layer. Drizzle with remaining oil. Sprinkle with sugar and season to taste with salt and pepper. Place in oven and bake for 3 hours.