Oregano is a versatile and popular herb in many cuisines. In particular, it is very commonly used in tomato-based dishes and making tomato sauce. It also pairs well with basil, cumin, garlic, parsley, rosemary, sage, and thyme. It s a great herb to use with any of the veggies in the share!
Cutting instructions: Our oregano patch is near the front of the herb and flower garden and is huge! Cut off a few sprigs from different areas of the plant. Take the leaves off the stem and store them in an airtight container.
Oregano-Marinated Tomato Salad
- 3 lb. mixed heirloom tomatoes (preferably various colors and sizes), cut into wedges or halved if small
- 2 Tbsp. extra-virgin olive oil
- 2 Tbsp. oregano leaves (from about 4 sprigs)
- 2 tsp. kosher salt
- 1 tsp. freshly ground black pepper
- Toss tomatoes, oil, oregano, salt, and pepper in a medium bowl. Let sit, tossing occasionally, until juicy and deeply flavored, at least 30 minutes and up to 1 hour. Original Recipe
Oregano Pesto Pasta Recipe
- 1 cup fresh oregano leaves, no stems
- 1/4 cup pine nuts
- 2 cloves garlic roughly chopped
- 1/2 cup parmesan cheese grated
- 1/3 cup olive oil
- 1/4 tsp salt or to taste
- 1/4 tsp pepper or to taste
- cherry tomatoes cut in half
- parmesan cheese grated
- Combine all the pesto ingredients into a blender or food processor and pulse until well combined.
- If you’re using this for pasta, reserve some of the pasta water. Combine cooked pasta, pesto sauce, and pasta water in a skillet and cook on medium-high until well combined. Add the cherry tomatoes at the very end, and top with parmesan cheese. (Original Recipe)