1 tablespoon of oregano
1 tablespoon of olive oil
2 tablespoons of water
1 kilogram of firm and ripe tomato
6 cloves of garlic, finely sliced
Salt to taste
1 tablespoon of oregano
1 tablespoon of olive oil
2 tablespoons of water
1 kilogram of firm and ripe tomato
6 cloves of garlic, finely sliced
Salt to taste
Cut the tomatoes in half and place them in a baking dish, greased with olive oil, with the skin side up
Sprinkle salt and bake at low heat for 1 hour
Distribute the garlic and oregano over the tomatoes and return to the oven for another 2 hours, being careful not to burn the skin
Remove, let it cool, and store in jars
Mix the olive oil with water and drizzle over the tomatoes.
