Slow-Baked Tomatoes with Garlic

1 1/2 lb. cherry or grape tomatoes
1/4 cup extra virgin olive oil
7 cloves garlic, peeled, split lengthwise and green shoot removed
1 1/2 tsp. coarse kosher salt

1 tsp. freshly ground black pepper
1 tsp. sugar
a pinch of chili flakes
chopped fresh parsley
toasted slices of rustic bread
Goat cheese (optional)
1. Preheat oven to 325 degrees F. 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. Pour on olive oil so they are very well coated and there should be a thin layer (1/8 inch) of oil on bottom of dish. Toss in garlic, salt, sugar, chili flakes and pepper.
3. Bake, uncovered, for 45 to 60 minutes or until tomato skins split and soften but tomatoes still retain their shape.
4.add the chopped parsley.
5. Serve hot, warm, or at room temperature. Spoon or mash over slices of toasted bread and serve with goat cheese.
this was finished before I could take a picture.