1 1/2 lb. ripe tomatoes
3 tbsp. safflower oil
1 c. celery, diced
1/2 c. onion, sliced
1 tsp. dried oregano leaves, crushed
3/4 tsp. salt
1/4 tsp. garlic powder
1/8 tsp. ground pepper

Core and cut each tomato into 6-8 wedges to measure about 3 cups; set aside. In large skillet or wok, over medium-high heat, heat safflower oil until hot. Add celery and onion; saute about 5 minutes or until onion is tender. Stir in oregano, salt, garlic powder and pepper; cook and stir 1 minute. Add reserved tomatoes; reduce heat to medium and cook about 2 minutes or just until tomatoes are softened, stirring gently. Serves 6.