Roasted Tomatoes

Name: Roasted Tomatoes
Yield: Serves 4 (Makes 1 1/2 cups)
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

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Appears in Cook's Illustrated July/August 2015

Vegetables

Make Ahead

Vegetarian

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

SERVES4 (Makes 1 1/2 cups)

TIME2 to 3 hours, plus 30 minutes cooling

has video

WHY THIS RECIPE WORKS

When tomatoes are in season, oven-roasting is a great way to intensify the flavor of tomatoes while increasing their shelf-life. However, many recipes call for a low oven and hours of cooking, and yield disappointingly leathery tomato halve...

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