Roasted Tomatoes with Goat Cheese

From: How To Read A French Fry

10 plum tomatoes (about 1 3/4 pounds)
4 garlic cloves, minced
2 Tbsp olive oil
1 1/2 tsp salt
Freshly ground black pepper
1 small bunch fresh basil
20 slices sourdough bread, toasted
2/3 C fresh goat cheese, (about 3 ounces)

Preheat the oven to 275. Slice the tomatoes lengthwise in half, keeping as much of the seeds and pulp intact as possible. In a large mixing bowl, combine the tomatoes, garlic, oil, salt and pepper to taste and toss to mix well.

Arrange the tomatoes cut side up in a single layer in a jelly-roll pan. Reserve enough basil leaves to make 2 tablespoons (about 6 leaves); cover and refrigerate. Distribute the remainder of the basil, including stems, over the tomatoes.

Bake until tomatoes begin to brown on top and are soft but still moist, about 1 hour. Remove from the oven and turn the oven to broil.

Thinly slice the reserved basil leaves. Using a fork, mash 1 tomato half on each slice of toasted bread and top it with a generous teaspoon of goat cheese. Broil just until the cheese begins to melt. Sprinkle with basil and serve.