To enrich the flavor of diced tomatoes, roast them: Drain one 28 oz. can diced tomatoes in a colander, reserving juices. Shake out excess juices before placing drained tomatoes on 2 layers of parchment paper on a sheet pan. Stir in 2 tsp. olive oil. Roast on the middle rack of a preheated 375°F oven for 40 minutes without stirring. Use in your favorite sauce recipes with or without the reserved juices.