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Stewed Tomatoes

Pomodori in Umido
Serve 4


2 tablespoons Filippo Berio extra virgin olive oil plus more as needed

2 large tomatoes cut in half


! tablespoon minced oregano


Heat the olive oil in a sauté pan over medium heat; add the tomatoes in a single layer, cut side down. Cover and cook over low heat until tomatoes have begun to shrink but still hold their shape. Turn over and sprinkle the tomatoes with extra virgin olive oil and oregano.  Serve them warm as an accompaniment to meat or poultry.

This recipe is featured on show 2424 - Cooking at the Barilla Academy.


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