This is a nice supper dish, best made in summer when you can get good San Marzano tomatoes (the long variety).
I finely slice two large potatoes on the mandolin (no need to peel) and slice three tomatoes lengthways. I oil an oven dish and alternate layers of the vegetables, seasoning well and adding a sprinkle of fresh origano and marjory. I strew some breadcrumbs on top and a good splash of olive oil. I bake the dish in the oven at 180°C for an hour. I cover the dish with foil in the last 15 minutes.
Enjoy hot or at room temperature!