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.