I wanted to share with you a way to have yummy tomato-based meals all week, almost work-free. I found this in a Martha Stewart Everyday Food magazine. Here is the link if you want to print it off.
I opened two large cans of whole tomatoes, dumped them into an oiled roasting pan. I pulled the tomatoes apart with my hands, discarding the hard stem ends. Stirred in some jarred mince garlic and drizzled some olive oil and stirred. Then I roasted it for an hour or a little more at 400. Next time I will probably go down to 375, because the tomatoes did begin to burn on some of the edges.
Now let this mix cool and you can refrigerate it for up to a week.
So far I have stirred it into canned soup, and made a tuna marinara sauce for pasta. The tuna dish is wonderful for this winter. I made it for lunch today. Simply opened a can of tuna in olive oil and dumped it in a pan, added some spoonfuls of roasted tomatoes, thinned it down with water, and simmered it until my pasta was done. I topped the dish with just some panko crumbs straight from the package. This was really, really good. I think I am going to keep roasted canned tomatoes in the fridge this winter.