Canned san marzanos tomatoes are wonderful, particularly when roasted slowly, as called for in this simple, classic recipe. Enjoy it on its own as 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.

1⁄2 cup extra-virgin olive oil
1 small yellow onion, peeled and chopped
2 cloves garlic, peeled and thinly sliced
1 tbsp. fresh rosemary leaves
3 tbsp. fresh parsley
2  28-oz. cans peeled whole san marzano tomatoes,
   drained
1 tsp. sugar
Salt and freshly ground black pepper

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

2. 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.