You can easily roast canned tomatoes right in your oven, which is great for making things like spaghetti sauce, lasagna, chilli and even tomato soup. This means you can have fresh tasting roasted tomatoes anytime of the year, not just when tomatoes are in season.
First you need two 28-oz cans of whole tomatoes, making sure they are packed in juice and not any kind of sauce or seasoning. Drain the cans of tomatoes, and then you will need to seed them. To remove seeds from whole tomatoes, gently opened the tomatoes over a bowl or sink, and use your fingers to gently pushed the seeds out.
Line a rimmed baking sheet with tinfoil pans placing the seedless tomatoes in a single layer onto the sheets. Lightly sprinkle the tomatoes with brown sugar, using between one to 2 teaspoons for the entire sheet of tomatoes. Place the tomatoes in the oven with the upper-middle rack position in a preheated 450° oven.
Roast the tomatoes for about 30 minutes, they will be done when the liquid has evaporated and the tomatoes began to take on a roasted appearance. Remove the baking sheet from the oven, and allow the tomatoes to rest and until the tomatoes lift off the tinfoil easily. They will be very difficult to remove immediately upon removing from the oven.