We had this as a snack last night and it was oh....so.... delicious!
Slow Roasted Tomatoes with Rustic Bread
1-1/2 lb.s of cherry tomatoes, various colors but similar in size
1/4-1/2 c. of olive oil
7 cloves of garlic, peeled and chopped in half
2 t of kosher salt (you can use normal but a a coarser type is better)
2 t fresh ground pepper
preheat oven to 325. Clean and dry tomatoes, and put in a single layer in a casserole dish. Pour olive oil over top and rub with hand to make sure all tomatoes are coated well. There should be a 1/2 inch layer of oil at the bottom of the dish. Sprinkle garlic, salt and pepper on top. Bake for 45-60 minutes until the skins are split and the tomatoes are soft. Serve with rustic bread. (We used rustic bread with gorganzola and feta cheeses melted on top with a little garlic and olive oil.)