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
An IT professional, Sushmita loves spending time developing new recipes. Her hometown in Jharkhand is has always been an inspiration, and influences her cooking.