With this easy recipe, you can make super concentrated roasted tomatoes and a tomato infused oil at the same time. Here’s how. Slice about 3 pounds of big tomatoes into three quarter inch thick slices. Arrange the slices on a baking sheet lined with foil. Smash a couple of garlic cloves and drop them in between the slices. Sprinkle everything with 1/4 teaspoon of salt and 1/4 teaspoon of dried oregano. Next, drizzle the whole tray with three quarters of a cup of extra virgin olive oil. Heat your oven to 425 degrees. After the tomatoes roast for 30 minutes, flip them over and turn the oven down to 300 degrees to finish the baking. In an hour or two, you’ll have super flavorful collapsed tomatoes and our fruity umami rich tomato oil. You can use the tomatoes in so many different ways, but if you’re like me, just tear off a slice of crusty bread and dig in.