Roasted Tomato and Feta Crostinis

Preheat your oven to 400F and line a baking sheet with parchment paper. Place the tomatoes in a bowl and drizzle 2 tablespoons of extra virgin olive oil, sea salt and pepper, toss well to coat. Move the tomatoes to the baking sheet & place them in a single layer for even-roasting, do not stack them on top of each other. Bake for ~20-25 mins or until brown and juices are flowing. Bring a sauce pan to medium/high heat and add the remaining 1 tbsp of olive oil & the minced garlic. Stir often b/c garlic burns easily and after 1-2 mins add the tomatoes & use a potato masher or wooden spoon to crush them. Add the honey and balsamic. Stir & taste test. Lower the heat & allow them to simmer for ~12-15 mins & they will thicken nicely. Once cooled- I served the sauce on crostinis topped with creamy goat feta & basil.