Absolutely! 🍅 Roasting canned tomatoes in the oven is a fantastic way to intensify their flavor — making them sweeter, richer, and perfect for pasta, pizza, soups, or spreads. It’s also a great shortcut when fresh tomatoes are out of season or too pricey.
🔥 Oven-Roasted Canned Tomatoes
🍽 Serves: 4
⏱ Total Time: 45–60 minutes
🧂 Ingredients:
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1–2 cans (14.5 oz each) whole peeled tomatoes, drained
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2–3 tbsp olive oil
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3–4 cloves garlic, peeled and smashed (optional)
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1 tsp sugar (optional, helps balance acidity)
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1/2 tsp salt
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1/4 tsp black pepper
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Optional herbs:
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1 tsp dried oregano or Italian seasoning
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A few sprigs of fresh thyme or rosemary
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👩🍳 Instructions:
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Preheat oven to 400°F (200°C).
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Prepare the tomatoes:
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Drain the canned tomatoes (save juice if you want to use it for sauce).
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Gently squeeze or tear them in half to remove excess liquid and flatten slightly.
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Arrange on baking sheet:
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Line a rimmed baking sheet with foil or parchment for easy cleanup.
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Spread the tomatoes in a single layer (cut side up if halved).
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Season:
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Drizzle with olive oil.
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Sprinkle with salt, pepper, sugar (if using), garlic, and herbs.
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Roast for 35–45 minutes, until the tomatoes start to caramelize and brown at the edges.
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Check halfway through and rotate the pan if needed.
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Cool slightly, then use immediately or store in an airtight container in the fridge for up to 5 days — or freeze for longer!
🍝 How to Use Oven-Roasted Canned Tomatoes:
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Blend into a quick tomato sauce for pasta or pizza
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Toss into risotto, soups, or grain bowls
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Use on bruschetta, with eggs, or on roasted veggies
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Mash and spread on crusty bread with cheese or avocado
