It seems like no one cooks tomatoes just a little bit. This dish is a compromise; it’s somewhere between a fresh tomato salad and a full-blown tomato sauce. Tomato slices are salted ahead and then set into a garlicky, somewhat spicy olive oil bath with Cotija, a dry-aged Mexican cheese. The tomatoes keep their shape but yield a jam-like texture. Soak up the infused olive oil and tomato juices with plenty of bread. Choose a platter that is the same size or a little larger than your pan so you can slide the simmered tomatoes onto it. If you have a cazuela that can be used on a stovetop, try it out and just scale down on ingredients to fit.
Recipe information
Yield
4 Servings
Ingredients
2
1
2
½
⅓
⅓
2
2
1½
Preparation
Step 1
Place a wire rack inside a large rimmed baking sheet. Core tomatoes by cutting out a small cone-shaped wedge from around stem. Slice tomatoes in half from top to bottom. Slice half of tomato halves ½" thick. Slice remaining halves into ½"-thick wedges. Set tomato pieces on prepared rack. Sprinkle on both sides with salt; let sit 10 minutes.
Step 2
Cook garlic, chile, and oil in a large high-sided skillet over medium-low heat, stirring until fragrant, about 2 minutes. Add tomatoes, one at a time, into a snug single layer with little overlap (like filling a fruit tart). Leave out any that don’t fit. Scatter olives over top of and in between tomatoes. Increase heat to medium-low so oil is simmering very lightly, cover, and cook 2 minutes. Uncover and sprinkle oregano over tomatoes. Cover again and cook tomatoes until warmed through and very fragrant but not falling apart, 3–5 minutes more.
Step 3
Remove pan from heat; set a platter that is the same size as the pan beside it. Lift pan and tilt so tomatoes, along with any liquid, slide out onto platter. Drizzle with vinegar and top with crumbled Cotija. Serve with bread, if using, for soaking up tomato juices.
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Reviews (19)
Back to TopThis was so delicious! I loved it! I used homegrown Roman tomatoes and fresh oregano from my herb garden and they were perfect for this recipe.
Vicki Hagopian
Boston area, MA
8/15/2022
I can't wait for heirloom tomato season to come back around so I can make this again...WOW!
Tim T
Los Angeles, CA
6/3/2021
Turned out great! Didn't have cotija, so I used a mixture of queso fresco and feta. I used fresh oregano from the farmers market and it was almost overpowering. Not mad about it, but I might use 1T next time. I agree with some commenters that 1/4 cup olive oil would probably suffice for this dish. I served it on a bed of quinoa and fresh arugula on the side.
Ski Daddy
Denton, TX
5/20/2021
Omg wow. I want to make this tomorrow and any day, every day. Didn’t have olives so I used small capers. Perfect. Ate it tonight with crusty toast and orzo al limone.
Hannah
Seattle, WA
5/12/2021
BOMBBBBBBBBB!!!! I def used to much spice and definitely didnt have the proper cheese, still just as good. Soak Soak Soak dat goo up with that bread!
Anonymous
Berkeley
10/2/2020
Made this recipe mostly as written, but I used a thinly-sliced shallot instead of the chile, used half green and half Kalamata olives, and parsley instead of oregano. I combined the cooked tomatoes with meatballs and served over a little pasta. I used Feta, my husband used Parmesan. It was restaurant quality - a superb dish!
Anonymous
Louisiana
10/2/2020
Made this pretty much as is and it's delicious! Found some ripe farmer's market heirloom tomatoes for this. I think I used maybe only 1/4 cup of olive oil just to lessen the calories a bit and it was fine. Used fresh feta cheese and some flaky sea salt at the end. You could probably substitute basil or parsley for the oregano but the fresh oregano was really nice in this dish. Served with toasted bread. This would make a delicious and pretty appetizer for a party or I made it for a light lunch for 2 people. Will definitely be making again!
Anonymous
San Diego, CA
10/2/2020