Categories: Vegetables-Tomatoes
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 olive oil
- 5 large garlic cloves, halved
- 1 1/2 tsp. dried oregano
- 1/2 tsp. freshly ground pepper
Directions
- Preheat oven to 300 degrees. Place tomato halves in a colander, and press gently to remove excess liquid.
- Stir together tomatoes, onion, and remaining
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ingredients in a large bowl. Place tomato mixture in a single layer in an aluminum foil-lined 15 × 10-inch jelly-roll pan.
- Bake at 300 degrees 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.
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makes about 2 cups