Slow-Baked Tomatoes With Garlic and Mint

• 1 12 lbs cherry tomatoes or 1 12 lbs grape tomatoes
• 13 cup extra virgin olive oil
• 7 garlic cloves, peeled, split lengthwise and green shoot removed
• 1 bunch of fresh mint, trimmed
• 1 12 teaspoons coarse or flake salt
• 1 teaspoon fresh ground black pepper
• toasted slices of rustic bread
• goat cheese (optional)

1. Preheat oven to 325 degrees F. Wash and drain tomatoes well.
2. Pat dry with paper towels.
3. In a nonreactive (such as earthenware) 2-quart baking dish place tomatoes in a single layer.
4. Pour on olive oil so they are very well coated and there should be a thin layer (1/8 inch) of oil on bottom of dish.
5. Toss in garlic, mint, salt and pepper.
6. Bake, uncovered, for 45 to 60 minutes or until tomato skins split and soften but tomatoes still retain their shape.
7. Serve hot, warm, or at room temperature.
8. Spoon or mash over slices of toasted bread and serve with goat cheese.
9. Makes 8 servings.

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

Taken from www.food.com/recipe/slow-baked-tomatoes-with-garlic-and-mint-462987 (may not work)