Imported from Instagram
Homemade Tomato Oil
A vibrant, chef-quality oil made from fresh tomatoes that delivers an intense flavor and a beautiful visual pop to any dish. Perfect for drizzling over salads, pizza, or bruschetta.
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Ingredients
- 400 g tomatoes (fresh)
- 250 ml neutral cooking oil (such as grapeseed or sunflower oil)
Steps
- 1
Wash and roughly chop the 400g of fresh tomatoes.
- 2
Place the chopped tomatoes into a high-speed blender.
- 3
Add 250ml of neutral cooking oil to the blender with the tomatoes.
- 4
Blend the mixture on high speed until completely smooth and emulsified.
- 5
Transfer the mixture to a small saucepan and heat over medium heat, bringing it to a gentle simmer.
- 6
Cook the mixture, stirring occasionally, until the water from the tomatoes has evaporated and the oil has separated from the solids, taking on a deep red color.
- 7
Prepare a fine-mesh strainer lined with a coffee filter or cheesecloth over a clean jar or bowl.
- 8
Carefully pour the hot tomato oil mixture through the filter to remove all solids.
- 9
Allow the oil to drip through completely until only the dry solids remain in the filter.
- 10
Store the clear, red tomato oil in an airtight container in the refrigerator.
Notes
The remaining tomato solids can be used as a concentrated flavor base for sauces or soups rather than being discarded. Use a neutral oil to ensure the tomato flavor remains the star.
Nutrition per serving
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