Remove the stalks and the green stalk from the tomatoes and hold them briefly under running water if necessary. Then cut the tomatoes into quarters or, if you prefer something nicer, into wider slices.
Cut the onion and garlic into small cubes (or put the garlic through a press).
Brush a baking sheet with approx. 2 - 3 tablespoons of olive oil and add the tomatoes, onions and garlic. Season with a good pinch of salt, a little pepper and a pinch of sugar and mix a little if necessary. After mixing, it is best to distribute the tomato quarters or slices again on the baking sheet, slightly offset from one another.
Now put the tray in the middle of the hot oven. Meanwhile, toast the bread in the pan or in the toaster.
The tomatoes should now smell very good and be a little browned or caramelized at the ends. Then remove them from the tray and either distribute them immediately on the bread or briefly put them in a bowl and season or season them if necessary. Only add the herbs towards the end.
Keeps in the refrigerator for about 2 days.
Tip: If you want, you can also spread some good mustard on the bread slices beforehand and only then put the oven tomatoes on top. Feta is certainly also a great idea, but then it would no longer be a purely vegan spread.
Since every oven is different, I would recommend paying attention to the tomatoes from time to time. Even after 15 minutes I turned the oven down to 160 ° C because otherwise they would have browned too quickly.
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