Oven-Roasted Canned Tomatoes
Condiments Vegetables Sauces and Salsa
Canned tomatoes, especially store-bought ones, can be bland and acidic. A few years ago I found a simple method on epicurious.com to revive them and restore some of their summer glory. They can be kept in the refrigerator and used in soups, sauces, sandwiches, and appetizer platters.
Ingredients
2 cans of whole tomatoes
1 teaspoon dried oregano
1 teaspoon fennel seeds
2 garlic cloves
4 tablespoons olive oil
salt, black pepper
Calories: 470 cal / total
How to prepare oven-roasted canned tomatoes
- Remove the tomatoes from the juice they're canned in. The juice isn't used here, but can be frozen if not used immediately in other recipes. Make an incision on one side of each tomato with a knife and drain the juice (seeds will come out too).
- Arrange the tomatoes in an oven-safe dish, cut side up, one next to another until you fill the dish.
- Season the tomatoes with salt and black pepper. Crumble oregano over them. Sprinkle the fennel seeds. Place garlic slices between and over the tomatoes. Finally, pour the oil over them.
- Bake at 170°C (340°F) for 1 hour. After this time they can be used.
But when I have time, I like to bake them for only 45 minutes, turn off the oven and leave them there to slowly dehydrate until the oven cools completely. - Store in the refrigerator in a container with a lid.
Oven-Roasted Canned Tomatoes
