How To Roast Canned Tomatoes Recipe 455 Recipes
HOW TO ROAST CANNED TOMATOES RECIPE - (4.5/5)
Provided by á-4084
Number Of Ingredients 3
Steps:
- Layer into sandwiches and on toast Silky, luscious roasted tomatoes are way more seductive than ketchup on a sandwich, and pack even more umami intensity. Use them to up your turkey sandwich game, and you'll never look back. Layer them on toast with slabs of fresh mozzarella. And definitely be sure to tuck them into your next batch of grilled cheese. Serve as a side dish Stewed tomatoes are boring. 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.
OVEN ROASTED CANNED TOMATOES
Adapted from The Italian Country Table: Home Cooking from Italy's Farmhouse Kitchens by Lynne Rossetto Kasper. Mama Mia!
Provided by Sharon123
Categories Vegetable
Time 2h5m
Yield 4-8
Number Of Ingredients 7
Steps:
- Preheat the oven to 300*F. Spread out the tomatoes in a large shallow pan (a 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, and don't allow the garlic to brown, it'll turn bitter.
- Transfer the tomatoes and their oil to a glass or china bowl. Let them mellow at room temperature up to 6 hours. The flavors will ripen in this time.
- Refrigerate the tomatoes up to 4 days, or freeze up to 3 months. Serve the tomatoes at room temperature, or tossed with hot pasta.
Nutrition Facts : Calories 330.1, Fat 27.9, SaturatedFat 3.9, Sodium 23.4, Carbohydrate 20, Fiber 5.5, Sugar 11.9, Protein 4.3
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