Baked Tomatoes with Garlic and Mint

• 2 pounds Cherry Or Grape Tomatoes
• 1/4 cups Olive Oil, Or Up To Double The Amount, As Needed
• 7 cloves Garlic, Peeled, Split Lengthwise, And Green Shoot Removed
• 1 bunch Fresh Mint, Trimmed
• 1 teaspoon Coarse Or Flake Salt, Or Up To Double The Amount, To Taste
• 1 teaspoon Freshly Ground Black Pepper
• Toasted Slices Of Rustic Bread, To Serve
• Goat Cheese, Optional

1. 1.
2. Preheat the oven to 325 degrees F. Wash and drain tomatoes well.
3. Pat dry with paper towels.
4. 2.
5. In a nonreactive 2-quart baking dish, place the tomatoes in a single layer.
6. Pour on olive oils so they are well coated and there is a thin layer (1/3 inch) of oil on the bottom of the dish.
7. Toss garlic, mint, salt and pepper.
8. 3.
9. Bake, uncovered, for 4560 minutes or until skins split and soften but tomatoes still retain their shape.
10. 4.
11. Serve hot, warm, or at room temperature.
12. Spoon or mash over slices of toasted bread and serve with goat cheese (optional).

tomatoes, olive oil, garlic, fresh mint, coarse, freshly ground black pepper, bread, goat cheese

Taken from tastykitchen.com/recipes/appetizers-and-snacks/baked-tomatoes-with-garlic-and-mint/ (may not work)