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From: ant eater <not@really>
Newsgroups: alt.binaries.multimedia.cooking
Subject: I had never thought of this
Date: Sat, 25 Apr 2015 18:33:48 -0700
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from epicurious.com
I had never thought about this!! After two tries with 28oz cans, both
sucessful, I did a 128 oz can. It works!!!
roasted tomatoes from canned tomatoes
Open up a can of whole tomatoes and discard the juice (or save it for
another dish).
Then cut the tomatoes in half lengthwise and spread them out on a
rimmed baking
sheet lined with parchment.
Drizzle some olive oil over the tomatoes, season with salt and
pepper, and add any
aromatics you like: Branches of thyme or oregano, whole garlic cloves,
canned
anchovies, and red-pepper flakes are especially good here. Then roast
in a 350F oven,
without stirring, until caramelized, about 1 1/4 hours.
If doing whole garlic, remove after 30 to 40 min.
Of course save the juice! <bg>
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