1. Quarter the tomatoes, remove the seeds, arrange in a non-stick baking tray and pour the olive oil over. Salt and bake for 1.5 – 2 hours at 150 C (without fan), then leave to cool down.
  2. For the dressing, grind the garlic to paste, mix with oregano, lemon juice, vinegar and olive oil and season with salt and pepper to taste.
  3. Boil the pasta, drain, pour cold water over it, then drain again.
  4. Add a little olive oil to the pasta and mix it with the baked tomatoes, the cubed fresh tomato, cut walnuts, chopped parsley, de-stoned olives and the cheese, broken to pieces.
  5. Pour the dressing over the salad and mix. Serve with sprinkled parsley according to taste.