Oven-Roasted Tomatoes

  • Serves

    serves 4

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.


  • 12 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


Step 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.

Step 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.

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