This isn’t quite as good as the tomato spread at Plano’s Urban Crust, but it will do in a pinch. And who doesn’t need jammy tomato spread at home to use on anything and everything??
Oven-Roasted Tomato Spread
Discovered here
- 1 28 oz can whole plum tomatoes (no salt or seasoning) OR 5 ripe red tomatoes
- 3 T minced garlic
- Olive oil
- Kosher salt
- Freshly ground black pepper
- 1/2 t ground cinnamon
- Sugar, to taste
Heat the oven to 325°F. Line a 9×13 baking pan with aluminum foil. If using canned tomatoes, cut or mash into small bits. Pour off about half the juices and then spread evenly in the baking pan. If using fresh tomatoes, chop into quarters and spread in the pan. Mix in the garlic cloves and drizzle generously with olive oil. Sprinkle a few pinches of kosher salt on top, and dust with black pepper. Sprinkle on the cinnamon. Bake at 325°F for about 3 hours, or until the tomatoes are very soft. Canned tomatoes are already cooked and will need less time – about 1.5 hours. After removing from oven, taste and add additional salt, olive oil and sugar if needed for ideal flavor.