Ingredients
- 2 pounds Roma or plum tomatoes
- Kosher salt and freshly ground black pepper
- 4 garlic cloves, divided
- 3 sprigs oregano
- 1 cup extra-virgin olive oil, or as needed
- 6 thick slices of crusty bread
- Red wine vinegar, for serving
- Flaky salt, for serving
- Basil leaves, for serving
Directions
- Quarter the tomatoes, then cut away the core (try not to sacrifice seeds). Layer tomato pieces in a shallow dish, overlapping a bit; season each layer with kosher salt and pepper as you go. Smash 3 garlic cloves and add them to the dish, along with the oregano; season generously with pepper.
- Slowly pour olive oil over so that it barely kisses the top of the tomatoes (you might not need all of it, or you might need a little more, depending on the dimensions of your dish). Let tomatoes marinate at room temperature for up to 2 hours, or cover and refrigerate for up to 1 day. (If oil has solidified after being chilled, let mixture sit at room temperature until it is liquid again, about 30 minutes.)
- To serve, toast the bread and rub the slices with the remaining 1 garlic clove while still warm. Use a slotted spatula or spoon to transfer the tomatoes onto the toasts. Season with a few dashes of vinegar and top with flaky salt, pepper, and basil.
- Strain and refrigerate the marinating liquid in a tightly sealed container for up to 2 weeks and use in vinaigrettes, to season beans and cooked grains, or to make another batch of tomatoes.
