This simple bruschetta tastes best on sourdough bread, but feel free to use whatever bread you have on hand to cut down on cost. Also, choose dried oregano over fresh for an inexpensive option.
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
How to Make It
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, 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 1/2 teaspoon of salt and drizzle with the remaining oil. Serve the tomatoes on top of the toast. Roasting caramelizes the natural sugars in tomatoes, giving them more sweetness, more intense flavor, and richer color.