Quick Tomato and Oregano Sauté

This versatile pan stew accompanies steamed, baked, or sautéed mushrooms as easily as it does grilled tempeh or fried tofu. It also works beautifully as a simple pasta sauce.

Serves: 4Hands-on: 10 minutesTotal: 20 minutesDifficulty: Easy

Serves: 4


  • 1 Tbsp. olive oil
  • 2 cloves garlic, finely minced
  • 2 cans (14 oz.) fire-roasted crushed tomatoes
  • ½ tsp. salt
  • 2 Tbsp. chopped fresh oregano


  • Heat olive oil in 10" skillet over medium flame. Sprinkle in chopped garlic, and stir with a wooden spoon for only a moment, until the garlic whitens, and releases its aroma. Do not allow it to brown.
  • Add tomatoes and salt. Simmer 10 minutes, until most water has evaporated, stirring occasionally.
  • Season with fresh ground black pepper, and fresh oregano. Simmer 1 minute more, and serve hot.