Tomato Oil
Source of Recipe
From "Great American Food" by Charlie Palmer
List of Ingredients
- 4 cloves garlic
- 1-1/2 cups plus 2 Tbsp olive oil
- 1/4 cup chopped white onion
- 1/4 cup chopped celery
- 2 Tbsp chopped fresh basil
- 1 Tbsp chopped fresh oregano
- 2 bay leaves
- 1/2 cup canned tomato pur�e
Instructions
- Heat 1/4 cup olive oil in a small saucepan over medium heat. Add chopped garlic, onion, celery, basil, oregano and bay leaves. Saut� for 4 minutes or until vegetables are tender. Add tomato pur�e. Lower heat and cook, stirring constantly, for 15 minutes. Then add remaining olive oil and cook, stirring occasionally, for 20 minutes. Remove from heat and set aside for at least 8 hours to allow the oil to rise to the top.
- Using a small ladle, remove the tomato-flavored oil, being careful not to disturb the solids that have settled on the bottom of the pan. Discard the solids. Pour the oil into a non-reactive container. Cover and refrigerate for up to 2 weeks.
Makes about 1-1/2 cups.
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Tomato oil can be used as a flavoring for vinaigrettes or to garnish a finished plate.
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