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PdfPreheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
Cut 2 of the ripe tomatoes in half and grate them on a box grater set in a shallow bowl to catch the purée—the tomatoes won't go through easily, so you will have to push them. You should have about 1 cup (240 ml) of coarse tomato purée. Set the purée aside and discard the tomato skins and seeds.
Cut the remaining 2 ripe tomatoes into ¼ in (6 mm) thick slices. Cut the slices in half if they won't fit on the bread.
Brush both sides of the sliced bread with olive oil and sprinkle with salt. Arrange the bread in an even layer on the prepared baking sheet and toast in the oven for about 8 minutes, or until browned and crisp. You can also grill the bread on a grill pan or outdoor grill to add a smoky flavor.
Remove the toast from the oven, then roughly rub it all over with the garlic—use almost a whole clove per slice of toast.
Spoon the tomato purée evenly over each toast, then arrange the tomato slices and cherry tomatoes on top.
Generously sprinkle each toast with salt and pepper and drizzle with olive oil.
Top with the basil and oregano and serve immediately.