Frixos Personal Chefing

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Tomato Oil


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


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


  • 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


  • 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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