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Frixos Personal Chefing

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Tomato Oil

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Tomato infused oil, herbed with basil and oregano, that adds an elegant garnish to cold pastas, soups, salads and many other dishes.

It’s an oil that not only brings a vibrant color to the plate but also a nice, subtle flavor.

Tomato Oil

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Have a look below at the full recipe. Don’t forget, you can always print it.

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I hope you enjoy it!

Just in case you would like to have a look at my other Dressings!

Tomato Oil

Prep Time10 mins
Cook Time10 mins
Total Time2 hrs 30 mins
Course: Dressing
Cuisine: Mediterranean
Keyword: Dressings, Food Recipes, Pleasures

Ingredients

  • 500g Cherry Tomatoes , ripened
  • 5 Cloves Garlic , peeled
  • 750ml EVOO , Extra Virgin Olive Oil
  • 5 basil leaves , home grown
  • 2 tbsp fresh Oregano , home grown, and leaves picked
  • 2 bay leaves
  • 1 Long Horn Pepper
  • 1 tsp Anchovies paste
  • 1 tsp Sea Salt
  • ¼ tsp freshly ground Black Pepper

Instructions

  • Turn the on your oven to 250°C, broiler/grill, rack in the top.
  • In a large rectangular non-stick oven dish add the tomatoes, garlic and the red pepper, place in the oven and cook for about 8 minutes, aiming to char the ingredients as well as blister them, while turning couple of times.
  • Remove from the oven, let cool for 10’ and then add into the bowl of a food processor with the metal blade attached, or in a food blender, along with the remaining ingredients including the oil and let sit to infuse their aromas.
  • Process the above until well cut, turn off the processor and allow for 30’ to incorporate their flavors.
  • Strain the above mixture through a cheese cloth without pressing/forcing the mixture. 90’ later the tomato oil should be ready, and you can store it for more than 2 weeks.

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