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1
Preheat the oven to 300 degrees F.
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2
Peel the tomatoes, halve them the long way and remove the seeds.
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3
In a baking pan, place the tomatoes cut side down on a rack.
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4
Roast in the oven until the tomatoes have shriveled to about half their original size, 1 to 1 1/2 hours.
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5
Remove the pan from the oven and let the tomatoes cool.
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6
In a medium-size nonreactive bowl, combine the tomatoes, 1/4 cup of the olive oil, the vinegar, and salt and pepper to taste.
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7
Set aside but do not refrigerate.
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8
Divide the cheese into four portions and sprinkle with the cracked pepper.
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9
In a large shallow bowl or gratin dish, pour 1/2 cup olive oil over the cheese.
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10
Add more oil if this does not cover the cheese.
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11
Sprinkle with the chopped oregano and let sit for at least 2 hours, or up to 4 hours, at room temperature.
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12
(If you wish to make it a day in advance, then refrigerate the cheese in the oil.
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13
Remove from the refrigerator at least 2 hours before serving.
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14
).
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15
To assemble, carefully remove the cheese from the olive oil and place each piece on an individual plate.
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16
Drizzle with some of the olive oil in which the cheese was marinating.
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17
Place 4 pieces of tomato and 5-6 olives on each plate.
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18
Top with a sprig of oregano.
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19
You may assemble the plates up to 1 hour before serving and cover them tightly with plastic wrap.
