Roasted Tomatoes

Name: Roasted Tomatoes
Ingredients: 3 pounds, large tomatoes, cored, bottom 1/8 inch trimmed, and sliced 3/4 inch thick; 2 , garlic cloves, peeled and smashed; 1/4 teaspoon, dried oregano; 1/4 teaspoon, kosher salt; 3/4 cup, extra-virgin olive oil

Vegetables
Make Ahead
Vegetarian

By Lan Lam ･ Appears in Cook's Illustrated July/August 2015

Our roasting method concentrates the flavor of peak-season and supermarket tomatoes alike.

A cookbook recipe exclusively for All-Access members from Foolproof Preserving

SERVES 4 (Makes 1 1/2 cups)

TIME 2 to 3 hours, plus 30 minutes cooling

A cookbook recipe exclusively for All-Access members from Foolproof Preserving

Why This Recipe Works

This is a members' feature.