Preheat the oven to its grill setting.
Place all the tomatoes in a roasting pan.
Lightly smash the unpeeled garlic cloves with the back of a knife, and add them to the pan.
Drizzle the KNORR Creamy Italian Salad Dressing over the tomatoes and garlic cloves, and toss well to coat. Top with the thyme and bake for 10 - 15 minutes, or until the skins shrivel and the tomatoes are soft. Remove from the oven.
Tear the slices of sourdough bread into 2-cm pieces. Break the feta cheese into chunks. Scatter the sourdough pieces and feta over the tomatoes, along with the sliced kale.
Bake at 200 °C for 10 -15 minutes, or until the sourdough croutons are crispy and the feta is golden brown.
Season to taste with salt and pepper, drizzle with a little olive oil and serve hot, scattered with fresh basil leaves.