We often hear 'how do you grate a tomato?' but it really is as easy as it sounds. A quick and efficient way to make sure only the tomato flesh ends up in the bowl, while the skin is set aside.
4 | large tomatoes, coarsely grated, skins discarded (200g) |
1 | garlic clove, finely grated (or crushed) |
60ml | olive oil |
5g | dry oregano |
flaked sea salt | |
black pepper |
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