Oven Roasted  Canned Tomaotes Longing for summer tomatoes?  You'll be amazed how fabulous canned tomatoes can become when jazzed up with olive oil, garlic and herbs and roasted to a jam-like texture. These scarlet nuggets are irresistible, either by themselves; spread on bread or bruschetta; with salads, beans, polenta, or risotto, or used as a pasta sauce. . Two 28-ounce cans peeled whole tomatoes (packed in tomato juice NOT puree), drained, halved, and seeded 1/2 to 2/3 cup extra-virgin olive oil 1/2 medium red onion, cut into 1/4-inch dice 5 large garlic cloves, coarsely chopped 14 large fresh basil leaves, torn Two 4-inch rosemary sprigs Salt and freshly ground pepper to taste Preheat the oven to 300 degrees. Spread out the tomatoes in a large, shallow pan and sprinkle with the remaining ingredients, turning to coat them with oil. Bake for 2 1/4 to 2 1/2 hours, basting and turning the tomatoes several times. They're done when their color deepens to dark scarlet and they taste mellow and very rich. Don't let them brown or allow the garlic to brown, or the tomatoes will turn bitter. Transfer the tomatoes and their oil to a medium non-reactive bowl. Let them mellow at room temperature for up to 6 hours so the flavors can ripen. Refrigerate for up to 4 days or freeze for up to 3 months. Serve at room temperature.