2 pounds cherry tomatoes, halved
6 cloves garlic, chopped
1/4 cup olive oil
freshly ground black pepper
extra virgin olive oil
Preheat oven to 400 degrees F.
Combine tomatoes and their juices, garlic, olive oil, salt and pepper in a heavy pot and cook covered for 1 hour.
Remove the lid and cook for 1 more hour, or until the juice has thickened.
Stir occasionally and scrape down the tomatoes from the edges to prevent burning.
Cool and puree finely to a paste-like consistency.
Top with Parmesan cheese and serve on toasted baguettes.
– See more at: http://www.freshfromflorida.com/Recipes/Starters/Rustic-Tomato-Spread#sthash.vGrK07AO.dpuf