Layer potatoes in 9" square pan with sprinkles of salt and pepper between layers.
Fill pan about half way up the potatoes, with water.
Insert garlic in water, here and there.
Use the tomato slices, to make the top layer in the pan.
Sprinkle top layer with salt, pepper, bread crumbs, Parmesan cheese, and oregano.
Drizzle olive oil lightly over top.
Bake about 1 1/2 hours, until potatoes are fork tender.
Time can be adjusted to different temperature, more or less, if cooking meat at same time in oven.
You can also use canned tomatoes (hand squish) instead of fresh tomatoes slices. A little of the tomato juice from the can can be added to the same pan.