Ingredients
1 pound large cherry tomatoes (about 24)
1/4 cup olive oil
2 tablespoons fresh oregano leaves, or 2 teaspoons dried oregano
Freshly ground black pepper
1 teaspoon kosher salt
1 teaspoon garlic powder
8 slices sourdough bread
Preparation
Heat oven to 275ºF. Arrange the tomatoes in a shallow baking dish or on a cookie sheet. Drizzle half the oil over the tomatoes and sprinkle with the oregano and garlic powder, a few grinds of pepper, and half the salt.
Bake about 40 minutes or until the tomato skins pucker and split slightly. Remove from oven.
Set oven to broil and toast the bread on both sides until golden (or use a toaster).
Sprinkle with the remaining 1/2 teaspoon of salt and drizzle with the remaining oil. Serve the tomatoes on top of the toast.
