1/2c. olive oil
4 cloves garlic, sliced thin
1c. basil leaves, coarsely torn into pieces
2lbs. tomatoes, cored and cut crosswise into 1/2" thick slices
1 tsp. salt

Adjust oven rack to the lower middle position and heat the oven to 325
degrees. Lightly coat the bottom of a 9x13 baking dish with 2 tbl. of oil, and evenly sprinkle half of the garlic and basil leaves across the bottom of the dish. Lay the tomato slices in the dish, overlapping the edges if necessary to fit. Cover the tomatoes with the remaining garlic, basil, and oil and sprinkle with the salt.

Roast until the tomatoes are slightly shriveled and their juices have been replaced with oil, about 1 1/2 hours. Allow to cool at least 20 minutes or up to 1 hour before serving. Serve with freshly shaved parmesan and balsamic vinegar if you choose.