A customer, who wants to remain nameless, said this recipe he got from Cooks Illustrated, is fantastic. It serves four. He states it is par excellence. The slow roasted recipe works cause the tomatoes are perfumed with the herb peppery aroma. Also do not throw away the oil when you are finished cause it works wonders as a salad dressing, or just dipping some French bread in it.
1/2 cup extra-virgin olive oil
4 medium garlic cloves, sliced thin (if you are a garlic lover like moi, you will do more.)
2lbs rip tomates, (5 medium) cored, and cut crosswise into 1/2 inch thick slices
salt and pepper to taste
Adjust an overn rack to the middle position and heat over to 325 degrees.
Grease the bottom of a 13×9″ baking dish with 2 tlbspns of oil and sprinkle half of the garlic across the bottom of the dish. Arrange the tomates slices in the pan, overlappin the edges as neede to fit. Pour the remain 6 tablspns oil over th tomatoes and sprinkle with salt and remaining garlic. roast the toamtes until they are slightly shriveled and most of their juices have been replaced with oil. about 11/2 to 2 hours.
Remove the dish from the oven and let the tomatoes cool in the oil for at least 15 minutes, or up to 4 hours. To serve, use slotted spoon to get the tomatoes out of the dish