Cherry Tomato Toasts

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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 493 calories
    • Fat 18 g
    • Sat Fat 3 g
    • Cholesterol 0 mg
    • Sodium 1362 mg
    • Protein 12 mg
    • Carbohydrate 71 g
    • Fiber 5 g
    • Iron 4 mg
    • Calcium 117 mg


  1. Check 1 pound large cherry tomatoes (about 24)
  2. Check 1/4 cup olive oil
  3. Check 2 tablespoons fresh oregano leaves, or 2 teaspoons dried oregano
  4. Check freshly ground black pepper
  5. Check 1 teaspoon kosher salt
  6. Check 8 slices sourdough bread
  7. Check 2 garlic cloves, halved lengthwise


  1. Heat oven to 275ºF.
  2. 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, 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.
  3. 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 1/2 teaspoon of salt and drizzle with the remaining oil. Serve the tomatoes on top of the toast.