Ingredients
2 cans (28 ounces each) whole peeled tomatoes
3 garlic cloves, smashed and peeled
3 tablespoons extra-virgin olive oil
Preparation
Preheat oven to 400 degrees. Place tomatoes in a large roasting pan. With your hands, roughly tear each tomato into 1-inch strips. Add garlic and drizzle oil over top. Roast until mixture thickens and holds a trail, 70 to 80 minutes, rotating pan halfway through. Use immediately, or let cool, then refrigerate in an airtight container, up to 1 week.
