Stewed tomatoes with garlic and oregano

Stewed tomatoes with garlic and oregano

By
From
The Natural Cook
Serves
2
Photographer
Laura Edwards

Choose the ripest tomatoes you can get your hands on; they will be cheaper, as they have a short shelf life, but they will have the most flavour.

Ingredients

Quantity Ingredient
500g tomatoes
glug light olive oil
1 garlic clove
dried oregano
a few sprigs herbs, (optional)

Method

  1. Cut the tomatoes into rough pieces. Heat a saucepan with the light olive oil and chop the garlic. Gently fry the chopped garlic for a few seconds, until it cooks a little but doesn’t brown. Add the tomatoes and bring to the boil. Season with salt and pepper and a good sprinkling of dried oregano. Reduce the heat and simmer for 10 minutes. Add chopped herbs, if you like.

Variations

  • With runner beans: This is a classic Spanish dish, wonderful hot or cold. Simmer whole runner beans in 1 quantity stewed tomatoes with garlic and oregano for 15 minutes, until cooked and soft. Dress with extra virgin oil and chopped flat-leaf parsley. Serves 4 as a side dish.

    Spiced tomato chutney: Gently fry 2 finely sliced onions with a thumb of root ginger, finely grated (no need to peel it), 1 teaspoon coriander seeds and 1 finely chopped red chilli, or a pinch of chilli flakes, for 15 minutes. Add 100 ml white wine vinegar and 50 g brown sugar and bring to the boil, stirring to dissolve the sugar. Add 1 quantity stewed tomatoes with garlic and oregano and simmer for five minutes, then seal into hot, sterilised jars. Makes two 500 g jars.

Storage

  • Stewed tomatoes will keep for up to five days in a sealed container in the fridge, or two weeks if you preserve them in a sterilised jar. Reheat gently to serve, or just add to other dishes as you cook.
Tags:
The Natural Cook
Poco
Tom Hunt
sustainability
food cycle
vegetables
seasonal
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