Heirloom Flavor: Grandmas Baked Canned Tomatoes Reimagined

Preheat your oven to a steady 375°F (190°C) and line a sturdy, rimmed baking sheet with parchment paper to ensure easy cleanup and aid moisture evaporation. While the oven heats, gently warm half of your olive oil in a very small skillet over the lowest heat setting; add the minced garlic and bloom for 3-4 minutes until fragrant and barely golden, then remove from heat immediately.

Drain the whole canned tomatoes, reserving the liquid, and slice each tomato half neatly lengthwise. Arrange them cut-side up on the prepared baking sheet, ensuring there is space between each piece to promote roasting over steaming. Drizzle the remaining fresh olive oil, the bloomed garlic oil mixture, kosher salt, and black pepper evenly over the exposed tomato flesh.

Bake for 40 minutes until the edges appear deep mahogany brown and the oil is shimmering vigorously. If using balsamic vinegar, drizzle it over the tomatoes now, and return to the oven for a final 10 minutes, watching closely to prevent burning. Remove from the oven, scatter the torn fresh basil leaves over the top, and let rest for 5 minutes before serving or topping with Parmesan.