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Using a sharp knife, slice each tomato horizontally in half (through the equator).
Arrange the tomato halves cut-side down in a frying pan large enough to fit the pieces snugly. Pour the olive oil over the tomatoes and set the pan over medium heat for about 5 minutes.
Flip the tomatoes over and scatter half the garlic and chilies on the tomatoes and the other half in the oil (in the pan). Sprinkle with the salt, cover the pan, reduce the heat, and cook until the tomatoes have started to soften but still retain their shape, about 15 minutes. Check on the tomatoes several times while cooking and, tilting the pan, spoon some of the oil mixture over the tomatoes, cover the pan and cook for another minute or two.
When almost done, sprinkle the mint over the tomatoes, cover the, and cook for another minute or two.
Remove from the heat and serve immediately with fresh bread to mop up the delicious juices.