This is from Real Simple magazine.

Cherry Tomato Toasts

Makes 4 servings

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
8 slices sourdough bread
2 garlic cloves, halved lengthwise

Heat oven to 275 degrees F. Arrange the tomatoes in a shallow baking dish or on a cookie sheet that has been sprayed with non-stick cooking spray. Drizzle half the oil over the tomatoes and sprinkle with the oregano, 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). Remove to a serving dish and immediately rub the cut sides of the garlic into one side of each slice. Sprinkle with the remaining ½ teaspoon of salt and drizzle with the remaining oil. Serve the tomatoes on top of the toast.