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Slow-Roasted Tomato Gratin

Source of Recipe


From "Best American Side Dishes from Cook's Illustrated"



List of Ingredients



• ½ cup extra-virgin olive oil
  
• 4 medium garlic cloves, sliced thin
  
• 1 cup lightly packed fresh basil leaves, large leaves torn into pieces
  
• 2 pounds ripe tomatoes, cored, seeded and sliced ½-inch thick
  
• 1 tsp kosher salt
  






Instructions



1. Adjust an oven rack to the lower-middle position and heat the oven to 325° F.
   
   
2. Grease the bottom of a 9- x 13-inch baking dish (or shallow casserole dish) with 2 tablespoons of the oil. Sprinkle half of the garlic and half of the basil leaves across the bottom of the dish. Lay the tomato slices in the dish, overlapping the edges, if necessary, to fit. Sprinkle with the salt and the remaining garlic, basil and oil.
   
   
3. Roast until the tomatoes are slightly shriveled and their juices have been replaced with oil, about 1½ hours. Cool at least 20 minutes or up to 1 hour before serving. Serve warm or at room temperature.
   
   Serves 4 to 6