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Blend the tomatoes until smooth.
Add the rolled oats, olive oil, salt, oregano, garlic granules, and smoked paprika. Blend until well combined.
Spread the mixture thinly (2-3 mm) onto a baking tray lined with baking paper.
Sprinkle evenly with the nigella seeds and toasted sesame seeds, then gently press them into the surface.
Score into crackers using a pizza cutter or knife.
Bake at 160°C fan / 180°C conventional for 30-40 minutes, until crisp and golden.
Allow to cool completely before breaking into individual crackers.