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
Tomatoes Stuffed with Tuna
Tomatoes Stuffed with Tuna
(Pomodori Ripieni di Tonno)

4 tomatoes
7 oz (200 grams) canned tuna in oil, drained
1 tablespoon capers, drained and rinsed
4 salted anchovies
5-6 fresh chives, coarsely chopped
4 fl oz (120 ml) low fat natural yogurt
1 tablespoon fresh flat-leaf parsley, chopped
Juice of 1 lemon, strained
Salt and pepper
Fresh basil leaves, to garnish

Fillet the whole salted anchovies by cutting off the heads and tails, and pressing along the backbones with your thumb.

Soak in cold water for 10 minutes and drain.

Cut off the tops of the tomatoes.
Scoop out the tomato seeds and flesh, reserving the flesh.

Sprinkle the 'shells' with salt and turn upside down on kitchen paper to drain for about an hour.

Place the tomato flesh in a strainer and leave to drain.

Chop the anchovy fillets and put them with the tuna, yogurt, chives, capers, parsley and lemon juice in a blender.

Process, then add the tomato flesh.
Season with salt and pepper.
Process again until thoroughly combined.

Spoon the mixture into the tomato shells.
Garnish with basil leaves and keep in the refrigerator until ready to serve. Serves 4.
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