1 can (28 oz / 796 ml) whole tomatoes

2 tbsp (30 ml) olive oil

With the rack in the middle position, preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper.

In a strainer over a bowl, place the tomatoes and split in two to drain any excess liquid. Keep the tomato juice for another use.

Spread the tomato halves on the prepared baking sheet. If the tomatoes continue to release any juice, pat dry. Drizzle with the olive oil. Season with salt and pepper.

Bake for 1 hour or until the tomatoes caramelize slightly.

Delicious with pasta, in a sandwich or with Sardine Croquettes with White Bean and Tomato Confit Salad (see recipe below).

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