Is fresh oregano in a tomato sauce a crime?
I was once told never to use oregano in tomato sauces.
Never told WHY, just not to do it by an Italian.
Is it really a sin? I like oregano!
The sauce will have tomotoes, garlic, onions, basil, fresh tomatoes at the end.
Can I add oregano?
Also, what is the prevailingopinion about black olives in sauce?
There is a recipe for olives in tomato sauce, where you saute pepper flakes and sliced or rough chopped olives in hot olive oil for 2-3 minutes then add to the cooked sauce just before putting it over the pasta. As for oregano, I use it all the time in tomatoe sauce, but I'll typically use dried oregano because I'm cooking it with the tomatoes for a long time. For a quick "spur of the moment" sauce of say crushed tomatoes and a little cream, I'd use fresh herbs to give it the flavor.
I love oregano, and to be honest, Il use the dried herb more often than fresh, simply because I would waste it. I should plant more herbs it would solve this problem. Anyway, I do put a little oregano into my marinara. I think that once you come up with a recipe, a formula that works for you it really isn't much about what other people do or think.
We have a small Portuguese restaurant not too far away. It was there that we were treated to zucchini dish laced with oregano, and I mean heavy. I didn't think I would like it. Was I wrong. I have a feeling the owner and chef is using fresh though which would make a difference. My husband asks me to make it all the time. I think its one of those herbs that is very much under-rated, and see it as an Italian herb only and to be used with that cuisine only.
I don't have a recipe since I try to duplicate the dish from the restaurant from memory. I have done this with zuchinni and carrots.
Its basically taking a LOT of dry oregano and sauteeing it with 2-3 minced garlic cloves and minced onion, olive oil, butter salt and pepper to make a nice sauce. I steam the veggies al dente separately, then place them in the sauce to finish. I want to say just that the veggies are coated with oregano well. Not like you''re adding a pinch for a hint of flavor. This is about the oregano and you see it clearly.
It's especially good with carrots and zucchini, oh and speaking of a pinch.I also add a little sugar too. Sorry this one I haven't been precise because they are usually requested on the fly. But I'll make them tonight and see if I can't get it down on paper.
Just a note -- there is more than one type of oregano and the flavor varies quite a bit between the Mexican and Mediterranean varieties.
RE your question: "Is it really a sin? I like oregano!"
Cooking and eating what you like should never be regarded as a sin. Cooking and eating are joyous activities to be relished, savoured and remembered for the pleasures they bring. Leave the "sins" to pious priests and the food police. Enjoy!