Oven-Roasted Tomatoes

Ingredients

• 84 oz tomatoes whole halved drained canned
• 0.5 cup basil leaves fresh loosely packed chopped
• 5 large garlic cloves halved
• 0.3 cup olive oil 
• 1.5 teaspoons oregano dried
• 0.5 teaspoon pepper freshly ground
• 0.8 cup onion sweet coarsely chopped

Equipment

• bowl
• frying pan
• oven
• wire rack
• aluminum foil
• colander

Directions

1. Preheat oven to 30
2. Place tomato halves in a colander, and press gently to remove excess liquid.
3. Stir together tomatoes, onion, and remaining ingredients in a large bowl.
4. Place tomato mixture in a single layer in an aluminum foil-lined 15- x 10-inch jelly-roll pan.
5. Bake at 300 for 2 1/2 to 3 hours or until tomato mixture is deep red and lightly browned, stirring every 45 minutes. Cool in pan on a wire rack 15 to 20 minutes or until completely cool. Store in an airtight container in refrigerator up to 3 days.
6. Place tomato mixture in an airtight container, and freeze up to 3 months. Thaw in refrigerator 24 hours.