1 tablespoon of oregano
1 tablespoon of olive oil
2 tablespoons of water
1 kilogram of firm and ripe tomato
6 thin slices of garlic
Salt to taste
1 tablespoon of oregano
1 tablespoon of olive oil
2 tablespoons of water
1 kilogram of firm and ripe tomato
6 thin slices of garlic
Salt to taste
1 Cut the tomatoes in half and place them in a baking dish, greased with olive oil, with the skin side up
Season with salt and put in a low oven for 1 hour
2 Distribute the garlic and oregano over the tomatoes and return to the oven for another 2 hours, taking care not to burn the skin
3 Remove, let cool, and pack into jars
Mix the olive oil with water and pour over the tomatoes.
