9x13" or larger glass or ceramic baking dish (preferably glass)
Ingredients
1/2cupolive oil
4clovesgarlicthinly sliced
2poundsfresh tomatoescored and sliced 1/2" thick
salt and pepper
1/4cupminced red onion
1jalapeno pepperstemmed, seeded and minced
2Tablespoonsminced fresh cilantro
1Tablespoonlime juice
Instructions
Move oven rack to middle position and heat oven to 325°F. Drizzle 2 Tbsp of the olive oil into a 9x13" baking dish. Spread half of the garlic in the baking pan. Arrange the tomato slices in the baking pan. Spread the remaining garlic over the tomatoes and season with a little salt and pepper. Drizzle the remaining olive oil over tomatoes and garlic. Bake for about an hour and a half until tomatoes are shriveled and beginning to turn black at the edges. Remove from oven and cool.
Remove tomatoes from pan to a cutting board using a slotted spoon or turner, leaving the oil in the pan. Discard excess oil. Chop tomatoes and garlic and move to a medium bowl. Stir in 1/4 cup minced red onion, the minced jalapeno, 2 Tablespoons minced fresh cilantro, and 1 Tablespoon lime juice. Season with additional salt and pepper, and lime juice to taste. Serve immediately or refrigerate, covered until ready to use.
Notes
To roast in a gas grill: Turn all burners on to low and preheat for 15-20 minutes, ideally reaching 300-325°F. Roast until tomatoes are shriveled and turning black around the edges, 45-60 minutes.Roasted tomatoes can be stored in an airtight container or freezer bag and frozen until ready to use. Just thaw, chop and stir in the remaining ingredients.