Widgets, Gadgets and Slow-Baked Tomatoes with Garlic, Mint and Goat Cheese on Toasted Bread
Do you subscribe to Better Homes and Gardens magazine or peak through its pages ever? I do now. Admittedly in the past, I thought it was for “women of a certain age” and perhaps a bit froufrou as some magazines in that category can be but after my mom gave me (thanks, mom) a large stack, I’m a changed woman. I really dig the recipe sections (and other parts) so much that I have made several meals without one disappointment or heartache.
For lunch Friday, I made this recipe and there’s no need for introduction because I think you’ll notice how tasty and versatile (appetizer, lunch, snack, light meal, etc.) this tomato, toasted bread and goat cheese dish can be. I should note that I combined mint and basil and increased the roasting temperature as I saw fit but mint alone and a slower roast works if you have more time. Thank you, Better Homes and Gardens![/donotprint]
Slow-Baked Tomatoes with Garlic and Mint adapted from Better Homes and Gardens
Serves 4 to 6 (as a snack or appetizer)
1 ½ lbs. cherry or grape tomatoes
¼ to ½ cup olive oil
7 cloves garlic, peeled, smashed and coarsely chopped
1 bunch fresh mint leaves (or basil or combination of the two)
coarse salt/freshly ground pepper
toasted bread slices
goat cheese (chevre or ricotta)-optional
Preheat the oven to 350F. Wash and dry the tomatoes. In a baking dish, place the tomatoes in a single layer and drizzle the olive oil over the top. Toss in the garlic, mint (basil) and salt and pepper. Toss well and bake for 45 to 60 minutes, until the tomato skins split and are softened but retaining their shape. Smash carefully and serve hot, warm or at room temperature over the top of toasted bread with optional goat cheese.