Cut the cherry tomatoes in half, pour over some olive oil and season with salt and pepper.
Bake at 400(F) for 18-20 minutes.
Remove from the oven, let sit a few minutes and the mixture will thicken. Then top with a slice of two of feta cheese. Spoon a bit of sauce on the cheese, sprinkle with oregano.
Serve with slices of warmed up baguette, day-old is fine, to soak up the sauce.
We were out for dinner with friends talking about our upcoming trips to Italy. We are looking forward to meeting up with Dorothy and John Cumming in Gubbio. Who knows what we will cook but they will certainly have plenty of tomatoes in Italy in September .
Here is an an appetizer Dorothy served. We liked the rich taste of the roasted tomato, and the feta cheese gave the dish a nice bite.