Fresh oregano





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

In the news!   Order Our Oregano!   People are Talking   History of Oregano   Uses of Oregano   Oregano Farm Tour   Italian and Sicilian Recipes   Shipping   Customer Service

For Italian and Sicilian recipes, subscribe to the  Newsletter:
Angela's Italian Organic Oregano
Adriana's Italian Gourmet Cookies
Caterina Collezione: Handcrafted Italian Sterling Silver Tableware
"Only In Italy" Italian News & Humor
Recipe Feeds
Subscribe to the feed! Subscribe!
Add to My Yahoo!
Add to My Google
Add to My Netvibes
Follow Angela on FB:
People are Talking!
"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
Tomato Sauce
Tomato Sauce
(Sugo di Pomodoro)
1 lb ripe tomatoes
4 tbs extra virgin olive oil
4 cloves of garlic
Fresh basil
Salt and chili pepper
Peel and chop the tomatoes.
Put the olive oil and whole garlic cloves in a saucepan and cook over a medium heat until the cloves begin to brown.
Add the tomatoes and cook for fifteen minutes.
Remove the garlic cloves and add a good handful of fresh basil leaves.
Note: This sauce is perfect with a dash of chili pepper which should be served, either powdered or crushed, at the table with the pasta. If you like to flavor your pasta with cheese, try either a mature pecorino or salty, hard ricotta cheese, both freshly grated at the table.
The best time of year to make tomato sauce is in the summer when plump, ripe, juicy tomatoes full of flavor are abundant.
Penne are the most suitable form of pasta with this sauce. If, however, you have the time and patience to make your own pasta, then try it with tagliolini, rolled out to a thickness of about two millimeters.
Subscribe to the
Free Newsletter!
The weekly newsletter provides hard to find Sicilian and Italian recipes, holiday specials, the latest updates on our company, special "members only" offers and much more.
Read Angela's Back Issues.
Fill in the form to 
subscribe to the newsletter:
Your E-mail address:
Subscribe Unsubscribe
Please check your e-mail address and make sure it is correct.
Print this recipe!  Send this recipe to a friend!
"Updated Weekly!"
Need More Recipes?
Sign up for more recipes from our Italian affiliates:


News  -  To order  Comments  -  History  -  Uses  -  Farm tour  -  Recipes  -  Shipping  -  Support
Visa Master Card Amex