Yum Yum Roasted Tomato Spread

This one's a new family tradition and staple! I like to quadruple the recipe so that I can freeze different portions for future use. 

Warning: It can come to be expected at family gatherings. 

Just so Yum Yum!

INGREDIENTS

2  28-ounce cans organic peeled whole plum tomatoes (without added basil and salt)*
½ cup organic extra-virgin olive oil (EVOO)
½ cup red onion, finely chopped
6 cloves garlic, coarsely chopped
1½ teaspoons fine sea salt
2 teaspoons dried basil*
1 teaspoon fresh rosemary,* crumbled™
½ teaspoon freshly ground pepper

* Can grow on TowerGarden™

DIRECTIONS

1. 1. Preheat oven to 350* F. Line a baking sheet with a silicone liner.
   
2. 2. Dump the canned tomatoes into a strainer or colander over a large ceramic or glass bowl. Pour the drained juice into containers that can be kept in the freezer so that you can use it for tomato sauce or soup or juice some other time. 
   
3. Quarter the drained tomatoes and place in a large glass bowl (perhaps the one from which you just reserved the tomato juice).
   
4. Stir into the tomatoes the olive oil, basil, rosemary, onion, garlic, salt and pepper, being careful not to tear the tomatoes.
5. Pour the mixture onto the lined pan and bake for 1 - 1½ hours, stirring every 20 minutes (maybe more often towards the end) and checking to be sure that the tomatoes and garlic don't brown/burn.
6. Transfer the roasted tomatoes to a glass bowl and let mellow at room temperature for about 6 hours.
7. Refrigerate for up to 4 days, or freeze for up to 3 months. I luuuuuuuuv to freeze this stuff!

Works great as:

• a topping on crostini (this was the purpose of making it the first time). (Expected at cocktail parties wherever you go :-)
• a substitute in many recipes that call for tomatoes or tomato paste or sundried tomatoes;
  
• as a soup flavor enhancement;
• over pasta (a little goes a long way);
• as a topping on toast as an open-faced sandwich;
• as a sandwich spread.