We often advocate fresh herbs in this column, not the dried versions. But this week is an exception as oregano is a power packed little bundle of goodness whether dried or fresh!
Oregano is used in cuisines all over the world, from the wonderful traditional pasta sauces in Italy to the zesty green enchiladas in Mexico, and many other countries in between. When you open that bottle of oregano from your cabin that it can conjure up all kinds of different memories of great recipes.

Oregano is one of the herbs that tastes and smells very different in it’s dried form. But both dried and flash our power packed with antioxidants and other nutrition! Oregano is our spice of the week because of its nutritional, anti-oxidant and disease preventing properties. The herb, whose name means “delight of the mountains” in Greek, is native to the Mediterranean region. It is an excellent source of minerals like potassium, calcium, manganese, iron, and magnesium.

Fast Tomato Sauce

1 Large Onion, Chopped

1 Large Carrot, Chopped

1 Red Pepper, Chopped

2 TB Extra Virgin Olive Oil

1 Tsp Salt and ½ Tsp Pepper

1 TB Oregano

2 Cloves of Garlic, Grated

4 (15 OZ) Cans Fire Roasted Tomatoes

More Sea Salt and Freshly Ground Black Pepper to taste.

Sauté the onion, carrot and red pepper in the olive oil with the salt, pepper and oregano. When the vegetables are very soft, add in the garlic and cook and stir for a minute until aromatic. Then, add in the tomatoes. Bring to a boil and then reduce the heat to a simmer. Cook for 20 – 30 minutes or until the tomatoes begin to break down. Taste the sauce to see if more salt or pepper is needed.

Serve the tomato sauce over brown rice, lentils or pasta. You can also use this tomato sauce as a base for chili. Just add 1 Tsp Chili Powder to the sauce, and 3 Cups, (2 cans of 15 OZ drained and rinsed) black, pinto or kidney beans.

***Thanks to Chloe Clark Photography for the glamour shot of our pasta!

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