Preheat oven to 450°F.
Combine 2 pints tomatoes, the rinsed beans and chopped garlic, 2 teaspoons Italian seasoning and ¼ teaspoon salt in a large ovenproof enameled skillet.
Drizzle with 5 tablespoons oil; stir gently to coat.
Nestle feta pieces about 2 inches apart in the mixture.
Drizzle the feta with the remaining 1 tablespoon oil.
Bake until the tomatoes have burst and are slightly charred, 30 to 35 minutes.
Remove from the oven and drizzle with 1 tablespoon hot honey.
Serve with toast.
Garnish with basil leaves, if desired.
