ROASTED TOMATOES AND ROSTED TOMATO RELISH

ROASTED TOMATOES AND ROSTED TOMATO RELISH image

Yield 1 1/2 cups

Number Of Ingredients 5

Previous Next

3 pounds large tomatoes, cored, bottom 1/8 inch trimmed, and sliced 3/4 inch thick
2 garlic cloves, peeled and smashed
1/4 tsp dried oregano
Kosher salt and black pepper
3/4 cup extra-virgin olive oil

Steps:

1. Adjust oven rack to middle position and heat oven to 425 degrees. Line rimmed baking sheet with aluminum foil. Arrange tomatoes in even layer on prepared sheet, with larger slices around edge and smaller slices in center. Place garlic cloves on tomatoes. Sprinkle with oregano and 1/4 tsp salt and season with pepper to taste. Drizzle oil evenly over tomatoes. 2. Bake for 30 minutes, rotating sheet halfway through baking. Remove sheet from oven. Reduce oven temperature to 300 degrees and prop open door with wooden spoon to cool oven. Using thin spatula, flip tomatoes. 3. Return tomatoes to oven and continue to cook until spotty brown, skins are blistered, and tomatoes have collapsed to 1/4 to 1/2 inch thick, 1-2 hours. Remove from oven and let cool completely, about 30 minutes. discard garlic and transfer tomatoes and oil to airtight container. (Tomatoes can be refrigerated for up to 5 days or frozen for up to 2 months). ROASTED TOMATO RELISH 1 cup Roasted Tomatoes, chopped coarse, plus 1 Tbs reserved tomato oil 1 small shallot, minced 1/4 cup chopped fresh cilantro 3/4 tsp red wine vinegar 1/2 teaspoon capers, rinsed and minced Salt and pepper