Preheat oven to 400 degrees Fahrenheit. Add the 3 cups tomatoes to a baking dish and top with the 2 Tbsp. Sprouts Olive Oil of Spain.
Sprinkle the tomatoes with the ½ tsp. kosher salt and ¼ tsp. black pepper, and place into the oven for 25 to 30 minutes until the tomatoes have released the juices, and the skin has started to burst.
Meanwhile, drizzle olive oil on both sides of the slices of ciabatta bread.
Toast the slices of ciabatta bread in a grill pan for a few minutes per side (you can press the bread down with a heavy pan on top of the bread, to get more pronounced grill marks). Alternatively, you can grill the bread or toast it in a toaster or oven.
Once toasted, gently rub the slices of ciabatta bread with the peeled 1 to 2 cloves of garlic.
Top with the toasted bread evenly with the roasted tomatoes, the 2 tsp. fresh rosemary, the 6 to 8 basil leaves, the zest of the orange, the 1 to 2 Tbsp. fresh orange juice (a squeeze of a wedge on each of the slices), and the 1 to 2 Tbsp. capers.