Heat 2 tablespoons of olive oil in a large pan over medium heat. Add 2 cups of halved cherry tomatoes and cover. Cook for about 10 minutes until blistered and fragrant.

Stir in 3 cloves of roughly chopped garlic, 2 tablespoons of dried basil, 1 teaspoon of red pepper flakes, and 2 tablespoons of dried oregano. Sauté for another 10 minutes until fragrant.

Transfer the sautéed tomato mixture to a food processor and blend until smooth. Set aside to cool slightly.

In a skillet, melt 2 tablespoons of butter on medium heat. Add 4 small toasts and toast on both sides for 2-3 minutes until golden and crispy.

Spread about 1 tablespoon of the tomato mixture onto each slice of toasted bread. Place one sardine on each toast and gently mash them into the spread.

Sprinkle red pepper flakes over the top and drizzle with hot honey if desired. Serve immediately.