Quick ‘Pizza’ Sandwiches
1 1/2 cups cherry tomatoes, whole
2 T. organic olive oil
3-4 garlic cloves, minces
Pinch kosher salt
fresh basil leaves
4-5 slices of sandwich bread, depends on how “loaded” you want them.
Raw parmesan cheese
Preheat oven to 400 degrees. In a medium oven-safe bowl toss tomatoes, garlic, salt and olive oil. Cover and roast until tomatoes have popped, about 15-20 minutes. I actually forgot to set a timer so the time might be different. I just kept an eye on them, sorry! When the tomatoes look wilted and most of them have popped remove from oven.
On a baking sheet line bread. Top with tomatoes and grated parmesan cheese. Roast until cheese is browned. Serve with fresh basil on top. You can eat it open faced or fold it over, like in the picture, for the kids.