- Preheat oven to 375F.
- Drain the tomatoes, reserving the juice in a bowl. Cut the tomatoes in half, lengthwise; squeeze out most of the juice and pulp into the bowl of reserved juices.
- Place the tomatoes in a single layer in a large roasting pan or large rimmed baking sheet. Drizzle with olive oil and sprinkle with pepper; gently toss to coat.
- Roast in the preheated oven for 45 to 55 minutes or until tomatoes are a deep scarlet.
- Serve immediately (e.g., as a side or tossed with hot pasta or grains) or transfer, along with any juices or oil, to a large bowl
- Cover and refrigerate the tomatoes up to 4 days; use in sandwiches, salads, eggs, or anything you like!
(1) Go BPA-Free: Right now, Eden Organic Foods is one of the only brands that offers BPA-free canned goods. Read all about it HERE. Most of all, thier products taste fantastic! And no, I am not a sponsor of Eden Foods in any way, I just use and love their products. If you cannot find them at your store, you can order (I order through amazon and get free super-saver shipping).
Make Roasted Tomato Sauce: Prepare tomatoes as directed in a roasting pan (baking sheet is too shallow to make sauce). Remove pan from oven and immediately add the reserved drained juices; stir with a wooden spoon to release the delicious roasted bits from bottom of pan (fond). Use a handheld blender to puree into a sauce. Use immediately or cool and refrigerate for up to 4 days (or freeze up to 3 months).
Saving Reserved Juices: If you are not making sauce, you can still save the reserved juices! They are great for adding to soups and sauces. Refrigerate the reserved juice for up to 4 days or freeze for up to 3 months.