Oven-Roasted Tomatoes

Prep: 20 min., Bake: 3 hr., Cool: 20 min. Try stirring these into your favorite chili recipe, or use them as a topping on pizza.

Yield: Makes about 2 cups

Ingredients

• 3  (28-oz.) cans whole tomatoes, drained and halved
• 3/4  cup  coarsely chopped sweet onion
• 1/2  cup  loosely packed fresh basil leaves, chopped
• 1/3  cup  olive oil
• 5  large garlic cloves, halved
• 1 1/2  teaspoons  dried oregano
• 1/2  teaspoon  freshly ground pepper

Preparation

1. Preheat oven to 300°. Place tomato halves in a colander, and press gently to remove excess liquid.

2. Stir together tomatoes, onion, and remaining ingredients in a large bowl. Place tomato mixture in a single layer in an aluminum foil-lined 15- x 10-inch jelly-roll pan.

3. Bake at 300° for 2 1/2 to 3 hours or until tomato mixture is deep red and lightly browned, stirring every 45 minutes. Cool in pan on a wire rack 15 to 20 minutes or until completely cool. Store in an airtight container in refrigerator up to 3 days.

To freeze: Place tomato mixture in an airtight container, and freeze up to 3 months. Thaw in refrigerator 24 hours.