Preheat oven to 425˚

Place the tomatoes in a single layer on a sheet pan, and leave them on the vine if it is attached. Pour the olive oil, balsamic vinegar, and honey over the tomatoes. Roll tomatoes around to coat them with the oil mixture. Evenly sprinkle the marjoram, salt, and pepper  Place in the oven and roast for 30 minutes.

While roasting tomatoes, prep the ciabatta loaf by slicing it in half length-wise. Brush olive oil over the inside of the ciabatta and place it on a baking sheet inside down. Set aside and make the topping.

In a small bowl, mix the topping ingredients until well combined. Set aside.

Remove tomatoes from the oven and let them cool on the baking sheet. Lower heat to 375˚ and place the bread in the oven. Bake for 10 minutes, until the inside of the bread has toasted. Remove from the oven and place bread face side up on a cutting or serving board or serving platter.

Take your peeled clove of garlic and rub it over the inside of both pieces of bread. Then, take the roasted tomatoes and lay them on the bread, pressing down to spread them out evenly. Add the parsley topping in an even layer over the tomatoes. Add 2 tablespoons of the remaining pan juices from the tomatoes and drizzle over the toast.

Cut the Tomato Tartine into equal pieces using a large sharp knife. If you do not have a large sharp knife that will easily cut through the tartine, I suggest cutting the bread into desired pieces before placing the tomatoes on the bread.

If you have leftover tomatoes, you can store them in an airtight container for up to two weeks in the refrigerator. I highly suggest blending any remaining tomatoes with the leftover juices from the pan and making the tastiest Roasted Tomato Vinaigrette.