Farmer' Market Fare (Revisited)

In honor of Chef Peter's second installment of his Farmer's Market Fare cooking classes, we have decided to share an easy recipe for you to try at home. As this recipe capitalizes on the fresh, local ingredients that are in abundance at your neighborhood farmer's market this time of year as well as the warm savory flavors we crave as the weather turns cooler, it was a perfect fit! Enjoy!

Slow-Baked Tomatoes with Fresh Herbs (borrowed from Better Homes & Gardens)

Ingredients
1 1/2 lbs. cherry or grape tomatoes
1/4 to 1/2 cup extra virgin olive oil
7 cloves garlic, peeled, split lengthwise, and green shoot removed
1 bunch fresh mint, trimmed
1 to 2 tsp. coarse or flake salt
1 tsp. freshly ground black pepper
Toasted slices of rustic bread
Goat cheese (optional)

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

Perfect for enjoying with a glass of wine al fresco as the last bit of deck weather for the season draws to an end.