Heat the oven to 350. Arrange the tomatoes on a cooling rack over a baking sheet and season with oregano, salt and pepper. Drizzle with EVOO and roast for about 40 minutes to tart them up.
In a medium skillet, brown the pancetta (or speck or bacon) in a bit of EVOO and let cool. Place the beef and pancetta in a bowl, then add the garlic, parsley, a little salt and lots of pepper. Grind the salami and ham in the food processor into fine bits; add to the meat.