Tomates, ajo y orégano / Tomatoes, garlic and oregano

¿Qué pasa si combinamos tomates (perita) con dientes de ajo, sal, pimienta, azúcar, orégano (opcional, puede ser tomillo u otra hierba) y aceite de oliva?
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What happens when you combine (plum) tomatoes with garlic cloves, salt, pepper, oregano (optional, it can be thyme or another herb) and olive oil?

Se los lleva al horno bajísimo entre una y dos horas, hasta que se empiezan a secar, y se los guarda en un frasco, en la heladera.
Ideal para:
■ Mezclar con pastas, albahaca y aceitunas negras.
■ Combinar con una tabla de quesos.
■ Comer así nomás.
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You take them to a very low oven for one to two hours, until they start to dry, and you keep them in a glass jar, in the fridge.
Ideal for:
■ Mixing it with pasta, basil and black olives.
■ Adding to a cheese platter.
■ Eating as-is.

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2 thoughts on “Tomates, ajo y orégano / Tomatoes, garlic and oregano

  1. Pingback: Polenta al horno con pesto de albahaca / Baked polenta with basil pesto | Ñam ñam Nom nom

  2. Pingback: Focaccia de romero, ajo y cebollas / Rosemary, garlic, and onion focaccia | Ñam ñam Nom nom

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