Oven-roasted canned tomatoes from The Italian Country Table: Home Cooking from Italy's Farmhouse Kitchens by Lynne Rossetto Kasper

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • senzler on March 30, 2025

    These are easy and wonderful

  • mamacrumbcake on February 07, 2020

    These are good! I too had trouble balancing the roasting of the tomatoes and the other items. I ended up discarding the garlic. The tomatoes are yummy—so many ways to use them, but I just love to snack on them with some good bread and cheese! PS it’s such a bargain to make these homemade :)

  • ashallen on December 12, 2019

    These are very good - very rich tasting. I had trouble balancing the cooking time for the tomatoes vs. for the non-tomato ingredients and the latter ended up charring to the point where I wouldn't want to eat them (the author warns against letting the garlic char, otherwise it gets bitter). The tomatoes were still very good, though. Perhaps ripping the tomatoes into smaller pieces would help.

  • mfto on January 08, 2011

    These tomatoes are simply wonderful. You must use a top quality canned whole tomato. We no longer are able to get good fresh tomatoes even in the summer at our so-called farmer's market. Now tomatoes are grown to look good for days and days but taste like cardboard.

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