Preheat your oven to 355 degrees F (180 degrees C).
Wash and cut the Tomatoes on the Vine (8) in half. Season with Salt and Pepper (to taste), Dried Oregano (1/2 tablespoon), and Extra-Virgin Olive Oil (1 tablespoon)
Bake at 355 degrees F (180 degrees C) for 20-25 minutes.
Wash and slice the Fennel Bulb (2 bulb) into slices which at not too thick, about 1/2-inch (1cm).
Mix the sliced fennel with Extra-Virgin Olive Oil (1 1/2 tablespoon), Capers (1 tablespoon), Kalamata Olives (40 gram), Salt and Pepper (to taste).
Add the tomatoes and sprinkle the top with the Grated Parmesan Cheese (50 gram) and Breadcrumbs (2 tablespoon). Drizzle the top with the remaining Extra-Virgin Olive Oil (1/2 tablespoon), and Dried Oregano (1/2 tablespoon).
Bake in pre-heated oven at 355 degrees F (180 C) for about 30 minutes. Serve them warm!