Oregano and Marjoram:
An Herb Society of America Guide to the Genus Origanum
Recipes
Simple Tomato Sauce
This easy tomato sauce is tasty—both savory and sweet. Traditionally I use Italian oregano (Origanum xmajoricum), however other origanums can be used, they will just make the sauce a little spicier. Flavorful tomatoes are essential to the taste of this sauce. If the tomatoes are very acid—which they can be sometimes—add a few teaspoons of honey or sugar. Reduce the sauce by cooking longer if the tomatoes are watery.
2-2½ pounds ripe tomatoes, peeled, and diced or a 28-ounce can
tomatoes, diced
1 tablespoon and 1 teaspoon chopped fresh oregano or 1½ teaspoons
crumbled dried oregano
2 teaspoons chopped fresh marjoram or 1 teaspoon crumbled dried
marjoram
About 1 cup finely diced onion
3 garlic cloves, minced
2 tablespoons olive oil
About 1 teaspoon salt
In a non-reactive saucepan combine the tomatoes, oregano, marjoram, onion, garlic, olive oil, and salt. Bring to a boil and simmer the mixture over moderate heat for 20 minutes, stirring occasionally. Taste for salt and sweetness and adjust if necessary. Serve the sauce as is—which is a bit chunky—or puree all or part of it.
This sauce can easily be doubled or tripled and processed in canning jars.
Makes about 1 quart
Recipe © Susan Belsinger
Next recipe: Master Recipe for Herbal Dressing