Summer Tomato Tian

Name: Summer Tomato Tian
Ingredients: 6 tablespoons extra-virgin olive oil, divided; 4 medium garlic cloves, minced; 2 pounds ripe plum tomatoes, cored and cut crosswise into ¼- to ½-inch slices; Kosher salt and ground black pepper; 6 sprigs fresh basil OR 4 sprigs fresh rosemary; Crusty bread, to serve

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Servings: 4

Ingredients

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6 tablespoons extra-virgin olive oil, divided4 medium garlic cloves, minced2 pounds ripe plum tomatoes, cored and cut crosswise into ¼- to ½-inch slicesKosher salt and ground black pepper6 sprigs fresh basil OR 4 sprigs fresh rosemaryCrusty bread, to serve

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Instructions

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Step 1

Heat the oven to 425°F with a rack in the middle position. Coat the bottom and sides of a 9-inch pie plate with 2 tablespoons of oil. Sprinkle half of the garlic over the bottom. Arrange the tomatoes in concentric rings in the pie plate, shingling and tightly packing the slices.

Step 2

Sprinkle with salt and pepper, then tuck the herb sprigs into the tomatoes and scatter on the remaining garlic. Drizzle evenly with the remaining 4 tablespoons oil. Bake until the tomatoes are browned, bubbling and meltingly tender, about 1½ hours. Cool for about 15 minutes. Serve with crusty bread.

Step 3

Burrata cheese OR fresh mozzarella cheese OR flaky sea salt