Tomatoes Simmered in Olive Oil with Cotija

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Tomatoes Simmered in Olive Oil with Cotija
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Put those late-season tomatoes to good use.

Los Angeles, CATurned out great! Didn't have cotija, so I used a mixture of queso fresco and feta. I used fresh oregano from the farmers market and it was almost overpowering. Not mad about it, but I might use 1T next time. I agree with some commenters that 1/4 cup olive oil would probably suffice for this dish. I served it on a bed of quinoa and fresh arugula on the side.Omg wow. I want to make this tomorrow and any day, every day. Didn’t have olives so I used small capers. Perfect.

This would make a delicious and pretty appetizer for a party or I made it for a light lunch for 2 people. Will definitely be making again!"Serve with bread, if using..." Who wouldn't be using bread/tortillas or something to enjoy the soppings?Well slap my forehead and call me Nobody, 'cause I lightly cook tomatoes quite frequently. One favorite, similar but much easier than this recipe, is Huevos a la Mexicana.

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