In a medium bowl beat the egg with a whisk, then add the ricotta cheese, ¼ cup of parmesan cheese, oregano, salt and pepper, whisk together until completed combined.
Spoon the ricotta into a small 5-6 inch (14 cm) oven safe baking dish, then sprinkle with the tablespoon of parmesan cheese. Bake for approximately 20-30 minutes or until golden brown on top. Remove from the oven and drizzle with a tablespoon of olive oil. Serve warm or room temperature.
In a small bowl toss together the chopped tomatoes, basil, oregano, salt and olive oil. Serve over the baked ricotta if desired.