How to use oregano, and recipes that spotlight this ‘pizza herb’

Although many recipes call for dried oregano to be sprinkled over food at the last minute, I prefer it when it is cooked slowly so the flavours are distributed.

Tomato sauce

For a versatile tomato sauce that goes well with meat, pasta and pizza, cook diced onion and garlic in a little oil until soft. Season with salt, add a small spoonful of crumbled oregano leaves and stir for about a minute until they soften.

Add some red wine, bring to a simmer and cook until reduced, then add chopped canned Italian tomatoes. Simmer for about 30 minutes, or until the mixture is reduced to a light sauce consistency. Adjust the seasonings before serving.

Braised chicken with oregano

Fresh or dried oregano is delicious with meat. For braised chicken, season the meat with salt and pepper and brown briefly in hot oil. Place the chicken pieces in one layer in a pan, add whole garlic cloves, olives, fresh or dried oregano, and preserved lemon peel that has been rinsed briefly to remove the excess salt.