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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
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TOMATOES OREGANATA


Primary category: Appetizers

Ingredients

6 medium tomatoes or 12 plum tomatoes
1/4 c olive oil
1 1/2 tsp salt
1/2 tsp fresh black pepper
1 clove of garlic
1 1/2 TBS oregano
1 TBS fresh basil, if available

Procedure

Cut the tomatoes into 1" cubes. Crush the garlic with the back of a knife and add to the tomatoes along with the other ingredients. Stir with a wooden spoon and refrigerate for at least 4 hours.

Serve with some nice crusty French or Italian bread to soak up the juice.

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Tomatoes Oreganata - NOTES

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Tomatoes Oreganata - REVIEWS

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