Place 7 red cherry tomatoes (halved), cut side down, in a small oven dish. Drizzle generously with olive oil (to make a shallow pool of oil) and sprinkle with salt, a bit of sugar, and dried oregano. Place in a 150°C oven for around 35 minutes until lightly charred. Turn off the oven to keep warm.

Toast a couple of slices of sourdough bread. Cut in half and rub with a cut clove of garlic. Spread some soft, fresh goat’s cheese on the slices and then top with some confit tomatoes (cut side down). Drizzle with a bit of the oil and juices from the oven dish.

Serve warm or at room temperature.

Serves 2.