Tomatoes with Wild Oregano

January 30, 2010  |  By The International Kitchen
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Tomatoes with Wild Oregano

Emilia Romagna is one of the foodie capitals of Italy, and a great place to explore the wonders of Italian cuisine. From the pasta and cheese to the meat and vegetables, it is a region rich in flavors. Try this delectable and super-simple summer recipe from our friends at
A Food Lovers’ Cooking Adventure in Bologna! Of course, this recipe is best enjoyed with summer ripe tomatoes, but is delicious even if you are using tomatoes out of season.


* 5 ripe, medium sized tomatoes
* wild oregano (or Italian oregano)
* sea salt to taste
* drizzle of extra virgin olive oil


Wash and cut the tomatoes in half and put them in a baking pan.

Add a pinch of salt, oregano and a drop of olive oil to the top of each.

Bake in the oven at 150 C / 300 F for about 40 minutes.

These tomatoes are a wonderful side dish, but can also be cut up and added to pasta, as a topping for pizza or foccaccia, or even a tasty condiment for sandwiches.

You can read more about the history of the tomato in our blog. And if you are looking for more recipes using tomatoes, just browse our recipe archive!

Side note: did you know that oregano has been long considered a medicinal herb, with strong antibacterial properties?

By The International Kitchen
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