Serrano Ham with Crusty Tomato Bread

1. To prepare tomatoes: Preheat oven to 300°F. Coat a large rimmed baking sheet with cooking spray.

2. Cut tomatoes in half lengthwise and place on the prepared baking sheet. Sprinkle each half with some oil, some oregano and salt. Roast for 2 hours. When cool enough to handle, coarsely chop the tomatoes and transfer (with juices) to a serving bowl.

3. To serve tapas: Shortly before serving, preheat oven to 350°F.

4. Place bread on a baking sheet and brush with some of the remaining garlic oil. Bake until slightly crispy, but not hard, 2 to 4 minutes per side. Let cool slightly. To serve, arrange the bread on a large platter with ham and the bowl of tomato mixture for spreading.

Notes: Garlic oil is oil that has been infused with fresh garlic. We like to use it for salad dressings, as dipping oil with crusty bread, in marinades or to simply drizzle over steamed vegetables. Find it at well-stocked supermarkets, at boyajianinc.com or visit eatingwell.com for a recipe to make it.

Serrano ham is full-flavored, savory dry-cured ham made from specific breeds of white pigs. It is traditionally enjoyed very thinly sliced, like its Italian cousin prosciutto. Find it in well-stocked supermarkets, specialty stores or online at tienda.com.

To Make Ahead: Cover and refrigerate the roasted tomatoes (Steps 1-2) for up to 3 days. Bring to room temperature before serving.