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Preheat your oven to 300.
Arrange the tomato and onion slices on a rimmed baking sheet. Sprinkle the Italian seasoning, garlic powder and a good pinch of coarse salt over everything. Pour the oil over it and use your fingers to get everything nice and coated with oil and seasoning. Roast for an hour and a half! Check on it. If you want to go another twenty to thirty minutes, that’s fine.
Spread the crème fraîche over the toast, and top with roasted tomatoes and onions. Drizzle the oil over the top and garnish with chopped parsley. That’s it!
Serve immediately and devour.
Makes 6-8.