Those Who Harvest
Those Who Harvest
Those Who Harvest

Recipes from

Pomodoro Sauce with Fresh Oregano


300g cocktail tomatoes
bunch of oregano
1 jalapeños
2 garlic cloves
1 Tbsp olive oil
1 tsp salt
1 tsp ground pepper
2 tsp sugar


Cut cocktail tomatoes into halves.

Finely chop the jalapeño.

Heat olive oil in a pot. Add chopped fresh oregano – allow to simmer for 1 minute. Then add tomatoes, jalapeños, crushed garlic, salt, pepper and sugar. Let ingredients cook gently for 10-15 minutes.

Take off heat. Once cooled, blend together with a food processor or hand blender.

Can be used immediately as a sauce on pasta, on a pizza base or anything else that calls for a tomato based sauce. Alternatively, it can be put into containers and frozen for future use.

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