Grilled Tomatoes with Oregano

4 large or 8 small tomatoes
3 or more cloves garlic
4 teaspoons fresh or dried oregano,
salt and freshly ground pepper,
olive oil.

Preheat the broiler to high. Rinse and dry
the tomatoes. Do not core or peel them. Split
the tomatoes in half and arrange the halves on
a baking dish.
Cut the garlic into thin slivers. Insert the
slivers at various points over the cut surface
of the tomato halves.
Chop the oregano coarsely and sprinkle the cut
surface of the tomatoes with it. Sprinkle with
salt and pepper to taste. Dribble over all with
olive oil.
Place the tomatoes under the broiler, four or five
inches from the flame, and let them broil three
minutes or longer, until the garlic is browned and
the tomatoes are soft but firm.
Remove the pieces of garlic and serve the tomatoes
hot.
Yield: Eight servings

Vegetarian Chopped Liver

1 can baby peas (regular size)
4 large onions (brown until carmelized) stirring occasionally
1 cup chopped walnuts
1/2 cup egg beaters or 2 fresh eggs. Scramble either one in micro
Dash hot pepper sauce
Handful of fresh parsley or 1 tablespoon dry parsley (optional)

Put all ingredients in blender and you may add some salt
The consistency may appear loose, but after refrigerated for a while it sets.

This does taste like chopped liver.