Homemade Tomato Oil
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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.
- Time
- 25 minutes
- Equipment
- Stovetop and blender
- Good for
- Snacks
- Diet
- Vegan
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Steps
Wash and roughly chop the 400g of fresh tomatoes.
Place the chopped tomatoes into a high-speed blender.
Add 250ml of neutral cooking oil to the blender with the tomatoes.
Blend the mixture on high speed until completely smooth and emulsified.
Transfer the mixture to a small saucepan and heat over medium heat, bringing it to a gentle simmer.
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.
Prepare a fine-mesh strainer lined with a coffee filter or cheesecloth over a clean jar or bowl.
Carefully pour the hot tomato oil mixture through the filter to remove all solids.
Allow the oil to drip through completely until only the dry solids remain in the filter.
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
These are estimates per serving, worked out from the ingredients.
- Calories
- 2282
- Protein
- 4 g
- Carbs
- 16 g
- Fat
- 251 g
- Fiber
- 5 g
Where the calories come from
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