Little Tomato Toasts

This is something I love to make for when I have people coming over and we need a few nibblies (Ab Fab!) before we eat or just to justify early cocktails: little roasted tomato toasts. They are an amuse bouche that brings a bit of summer to the heart of winter. So easy, so satisfying, and you might even be able to pass it off to the children as wee pizzas.
Basically I use one container of cherry or grape tomatoes.
Split them all in half.
Toss with olive oil to lightly coat and then lay on a baking sheet.
Sprinkle with salt and pepper.
Put in oven preheated to 250 and let them roast for a couple of hours until they've turned into melty tomato candy. You can keep them in a bit longer if you're busy.
When tomatoes are done, slice loaf of French bread and lightly toast the slices under the broiler.
Place one or two tomatoes on top of toasted bread, top with chopped basil and parmesan (or pecorino or feta).
Maybe a bit more olive oil and light sprinkle of balsamic vinegar.
Serve.
Some Sundays I even make a couple of trays worth of tomatoes because then I can eat them all week in sandwiches or mixed in pasta. They're addictive.—Caroline