Slice each tomato in half (make sure the tomatoes are not too juicy, for example vine ripened tomatoes will take way too long to cook).
Then cut a tic-tac-toe pattern in each half (two slits about an inch apart, then two more perpendicular), about 1/2 an inch deep.
Do not put any salt on tomatoes. Put the tomatoes in a pan and roast them in a 425 degree oven for 40 minutes. Sprinkle tomatoes with olive oil. Reduce heat to 325 degrees for another 20 minutes. Tomatoes should be desiccated; they will be shrivelled but very rich in flavour.
Slice bread 1/2 inch thick.
In a pan, with liberal olive oil, toast each slice of bread on both sides until golden brown; press down with heavy pan or spatula to compress bread. When toasting is done (3-5 minutes), slice a clove of garlic in half and rub each slice on one side for flavour; sprinkle with salt, pepper and oregano.
Serve crostini with a tomato half on each piece.
Bawarchi of the Week
A teacher and a blogger, Jaishree is an expert on authentic and traditional Indian cuisine.