When tomatoes are in season, oven-roasting is a great way to intensify the flavor of tomatoes while increasing their shelf-life. Plus, you’ll get a tomato-infused oil at the end. @chef.eric.explains show us how. Ingredients: 3 pounds large tomatoes, cored, bottom 1/8 inch trimmed, and sliced 3/4 inch thick 2 garlic cloves, peeled and smashed ¼ teaspoon dried oregano ¼ teaspoon kosher salt ¾ cup extra-virgin olive oil | Cook's Illustrated