Oven-Roasted Tomatoes

A side dish, mixed into cold or hot pasta, served on grilled or toasted bread as antipasto, interleaved with fried eggplant slices, or as a pizza topping.

Ingredients:
1/2 cup extra virgin olive oil
1 small yellow onion, peeled and chopped
2 cloves garlic, peeled and thinly sliced
1 T fresh rosemary leaves
3 T fresh parsley
2 28-ounce cans peeled whole san marzano tomatoes, drained
1 teaspoon sugar
salt and freshly ground black pepper

Preheat oven to 275 degrees F. Pour 1/4 cup of the oil into a large non-reactive baking pan. Add onion, garlic, rosemary, and parsley. Toss, then spread evenly on bottom of pan.

Gently squeeze tomatoes to release excess juices, then place in pan in a single layer. Drizzle with remaining oil. Sprinkle with sugar and season to taste with salt and pepper. Place in oven and bake for 3 hours.

Serves 4