Fresh oregano

 

 

 

 

Italian Organic Oregano is grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your Italian recipes.
Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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"This is my second order for your oregano and I would like to say that it is the "BEST" I have ever used. It is better, much better, than my own home grown oregano. I want to thank you people for a superior product that I absolutely love and so do the friends I share it with...God Bless"   Charles W.,  Plainville, Connecticut
Angela's Italian and Sicilian Recipes
Tomatoes Stuffed with Rice
Tomatoes Stuffed with Rice
(Pomodori Ripieni con Riso)
 
 
Ingredients:

4 large round tomatoes ripe and firm
2 tbs parsley, finely chopped
1 clove garlic, finely chopped
Basil, finely chopped
1 pinch of oregano
1/4 cup boiled rice
Extra virgin olive oil
1/2 cup breadcrumbs
Salt and pepper

Directions:
 
Wash, dry and cut the tomatoes in half horizontally, remove the inside, sprinkle with salt and set them upside down over a sieve for about 30 minutes. 
 
Add parsley, garlic, basil, oregano, salt and pepper to taste to the rice.
 
Blend all the ingredients well and then fill the tomatoes with the mixture and level off the top with a spatula.
 
Pre-heat the oven to 400 F.
 
Coat the inside of a large baking pan with olive oil.
 
Place the tomatoes side by side in the pan, cover the surface with breadcrumbs, and sprinkle with a small quantity of olive oil, and bake for about 30 minutes. 

Serve warm, but they are also very good served at room temperature as a side dish or antipasto.
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