SLOW ROASTED TOMATO CROSTINI

6 med plum tomatoes (l lb.) halved lengthwise
2 tbsps. extra virgin olive oil plus additional for brushing
7 garlic cloves unpeeled
l2 (l/4″ thick) slices baguette or Italian bread (about 2-l/2″ wide)
l to 2 tbsps. finely sliced fresh mint
4 Kalamata or other brine cured black olives pitted and chopped
Heat oven 350. Arrange tomatoes cut sides up in shallow baking dish just large enough to hold them in l layer. Drizzle with 2 tbsps. oil and season with s&p. Scater garlic around tomatoes then roast in middle of oven until tomatoes are tender and skins are wrinkled, about l hr. Cool then transfer tomatoes to plate, reserving garlic and oil in baking dish. While tomatoes are cooling put bread slices on baking sheet and brush lightly on both sides with additional oil. Bake in middle of oven until goldne, l5-l8 mins. Peel roasted garlic cloves and mash to a paste iwth oil and juices from baiing dish. Spread paste on toasts then top each toast with a tomato half cut side up. Serve crostini topped with mint and olives if desired.
Note: tomatoes & garlic paste can be prepared l day ahead and chilled, covered. Bring to room temp befroe proceeding. oasts can be baked l day ahead nad kept in airtight container at room temp. Heat assembled crostini in 350 oven before serving if components are made ahead.
Gourmet Feb. 2001