Oven-Roasted Tomatoes

• 3 (28-oz.) cans whole tomatoes, drained and halved
• 3/4 cup coarsely chopped sweet onion
• 1/2 cup loosely packed fresh basil leaves, chopped
• 1/3 cup olive oil
• 5 large garlic cloves, halved
• 1 1/2 teaspoons dried oregano
• 1/2 teaspoon freshly ground pepper

1. Preheat oven to 300u0b0. Place tomato halves in a colander, and press gently to remove excess liquid.
2. Stir together tomatoes, onion, and remaining ingredients in a large bowl. Place tomato mixture in a single layer in an aluminum foil-lined 15- x 10-inch jelly-roll pan.
3. Bake at 300u0b0 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.
4. To freeze: Place tomato mixture in an airtight container, and freeze up to 3 months. Thaw in refrigerator 24 hours.

tomatoes, sweet onion, basil, olive oil, garlic, oregano, freshly ground pepper

Taken from www.myrecipes.com/recipe/oven-roasted-tomatoes (may not work)