Make the oil and oven-dried tomato mixture up to two days ahead and refrigerate; let it stand at room temperature for about 15 minutes before serving.
1/2 cup pitted kalamata olives
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh oregano
4 garlic cloves, minced
2 1/2 pounds plum tomatoes, halved and seeded
2 tablespoons olive oil
1/4 teaspoon black pepper
24 (1/2-ounce) slices French bread, toasted
2 tablespoons thinly sliced fresh basil
How to Make It
Preheat oven to 300°.
Combine olives, rosemary, oregano, garlic, and tomatoes on a jelly-roll pan coated with cooking spray. Drizzle tomato mixture with oil; toss to coat. Arrange tomatoes in a single layer, cut sides up. Bake at 300° for 2 hours and 15 minutes. Cool and coarsely chop. Stir in pepper. Serve on bread slices, and garnish with basil.