1Cut tomatoes in half across their middle. Arrange cut side up in shallow tart pan so that they fit tightly together
2Mix garlic and oregano with olive oil, salt and pepper. Spoon or brush the mixture over the cut tomatoes.
3Bake in preheated oven at 325 for about 2 hours, checking from time to time. They should be slightly shrunk and still brilliantly red. If too dark, they will be bitter.
4Let cool in pan (if the pan is very burned, remove tomatoes wash pan and brush it with oil and return the tomatoes with it. Increase oven temperature to 400.
5Roll out dough to circle slightly bigger than the pan. using the rolling pin to help you, lift up the dough and unroll it over the pan, letting the edges drape over the sides. Lightly press dough down over the tomatoes, but don't trim the edges yet. Bake for 20 minutes til golden.Let settle for 5 minutes, then trim off the overhanging edges and invert onto a plate. Sprinkle with olive oil and basil leaves and serve. Serves 4