Preparation

• Wash and drain tomatoes. Using a paper towel, dry each or spread on towels and allow to air dry so the oil will stick to the skins.
  Place the dry tomatoes in a large bowl. Drizzle with olive oil, and season with oregano and pepper.
  Toss to coat tomatoes. Thread 6 tomatoes, spaced at least an inch apart, on each of the 6 skewers.
  Brush hot grill grate with oil to prevent sticking. Arrange skewers on grate.
  Grill 2 to 4 minutes. Turn and grill the other side for 1 to 2 minutes. Remove skewers and sprinkle with salt, if desired.