April 29, 2021
2 tablespoons olive oil
2 fresh garlic cloves, chopped
2 teaspoons dried oregano
2 cans (15-ounce) low-sodium tomatoes
⅛ teaspoon salt
black pepper, to taste
1.Wash hands well with soap and warm water. Wash produce well and chop as directed.
2.Heat olive oil in a large shallow skillet.
3.When hot, add garlic, oregano and tomatoes.
4.Cook over high heat for 5-8 minutes, until thick and glossy.
5.Season with salt and pepper.
6.Use immediately or cool and store for up to a week.
