OVEN ROASTED CANNED TOMATOES RECIPES
OVEN ROASTED CANNED TOMATOES RECIPE - FOOD.COM
Adapted from The Italian Country Table: Home Cooking from Italy's Farmhouse Kitchens by Lynne Rossetto Kasper. Mama Mia!
Total Time 2 hours 5 minutes
Prep Time 5 minutes
Cook Time 2 hours
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, FatContent 27.9, SaturatedFatContent 3.9, CholesterolContent 0, SodiumContent 23.4, CarbohydrateContent 20, FiberContent 5.5, SugarContent 11.9, ProteinContent 4.3
OVEN CANNED TOMATOES | JUST A PINCH RECIPES
I got this recipe from an elderly lady who submitted it to the Church Cookbook. Its a real time saver!! Alot less mess too!!
Provided by Rhonda Martin @maxxy
Categories Vegetables
Number Of Ingredients 2
Steps:
- Scald & peel ripe tomatoes. Place in jars. Add 1 teaspoon salt to 1 quart, tighten by hand. Place on cookie sheet in oven 4 to 5 inches from bottom of oven. Turn oven to 250 degrees for 1 hour. Turn off oven & let cool in oven.
- Once in while I've had one not seal. I just put a new flat on the jar, screw down ring & put it back into the oven & do it again.
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