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Roasted Canned Whole Tomatoes

  • Author: Camilla
  • Prep Time: 10 mins
  • Cook Time: 55 mins
  • Total Time: 1 hour 5 mins
  • Yield: 6 1x


  • 2 28-ounce cans whole tomatoes packed in juice (I prefer BPA-free Eden brand; see notes)
  • 2 to 3 tablespoons olive oil
  • freshly ground black pepper


  1. Preheat oven to 375F.
  2. 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.
  3. 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.
  4. Roast in the preheated oven for 45 to 55 minutes or until tomatoes are a deep scarlet.
  5. 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
  6. 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.

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