Italian Tomatoes

Italian Tomatoes

• 2 cups Roma tomatoes — cored and medium diced
• 2 tablespoons olive oil
• 1 teaspoon oregano — dried
• 1 tablespoon basil — fresh, chopped
• ½ teaspoon garlic powder
• to taste salt (optional) — to taste
• to taste black pepper (optional) — to taste

1. Prepare the Tomatoes: Using a chef’s knife and cutting board, wash and dry the Roma tomatoes, remove the cores, and cut them into a medium dice. Place the tomatoes in a medium bowl with the juices that cling to them, leaving behind only any large pool of thin liquid. No heat is needed.2 cups Roma tomatoes
2. Add the Seasonings: Add the olive oil, dried oregano, fresh basil, garlic powder, salt, and black pepper. Using a spoon or spatula, toss gently until the tomatoes are evenly coated and the seasonings are distributed throughout.2 tablespoons olive oil, 1 teaspoon dried oregano, 1 tablespoon fresh chopped basil, ½ teaspoon garlic powder, salt, black pepper
3. Rest the Tomatoes: Let the tomatoes stand at room temperature for 15 to 30 minutes, stirring once halfway through. They are ready when they look glossy, the oregano has softened, and a light, fragrant tomato-and-olive-oil juice has collected in the bowl.
4. Taste and Serve: Stir the tomatoes again, taste, and adjust the salt and black pepper as needed. Serve at cool room temperature or lightly chilled as a side dish, over toasted bread, or spooned over pasta.