My Mother in Law, who is a fabulous cook, showed me this the last time she was in town. You can either use this as a bruschetta topping or whip up some pasta and use this as a sauce.  It is insanely delicious and easy to make.

Ingredients:

1 Clove Garlic, crushed or minced
1 Pint Cherry Tomatoes, quartered
6 Leaves Fresh Oregano, torn*
2 Tbsp Olive Oil
Sea Salt, to taste
Freshly Ground Black Pepper, to taste
1 Baguette

Pre-heat the oven to 375.  Toss all ingredients together (except the baguette, obviously).  Spread the mixture onto a cookie sheet.  Make sure it is one that has sides on it or liquid will drip all over your oven.  Bake for about 20 minutes or until tomatoes are completely roasted.  Slice up your baguette, spoon the mixture on top and serve immediately.  You can also top with a few shavings of Parmigiano Reggiano if you like.

* I was not pleased with the oregano at the grocery story so I substituted for basil thinking it wouldn't be much different. It is actually a fair bit different. They both work, but the oregano is definitely better for this recipe.

I'd love to hear your thoughts on this one!