Tomatoes Oreganata

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  • 6 medium tomatoes or 12 plum tomatoes
  • 1/4 cup olive oil
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon fresh black pepper
  • 1 clove of garlic
  • 1 1/2 TBS oregano
  • 1 TBS fresh basil if available


  1. Cut the tomatoes into 1" cubes. Crush the garlic with the back of a knife and add to the tomatoes along with the other ingredients. Stir with a wooden spoon and refrigerate for at least 4 hours.
  2. Serve with some nice crusty French or Italian bread to soak up the juice.
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