Oil-Poached Tomatoes

Michael Anthony

4 Servings

Ingredients

1 head of garlic, cloves separated

2 sprigs rosemary

2 sprigs thyme

1 cup olive oil

1 pound plum tomatoes (about 6), halved, cored

1 tsp. kosher salt

Preheat oven to 300°. Toss tomatoes, garlic, rosemary and thyme sprigs, oil, and salt in a large baking dish.

Bake tomatoes until they are soft and skins begin to shrivel, 35–45 minutes. Let cool slightly, then slip off skins. Discard herbs.

DO AHEAD: Tomatoes can be made 5 days ahead. Cover tomatoes and oil and chill.