Fresh tomato-basil oil

Yield: 2 1/2 cups

Measure Ingredient
2 larges Tomatoes (abt 1 lb)
\N \N Seeded, coarsely chopped
1 cup Packed basil leaves
\N \N Washed and dried
1 teaspoon Red pepper flakes
5 \N Garlic clove(s), peeled
3 cups Olive oil

In a deep pot, bring all ingredients to 220 F to 250 F and heat for 20 min. Let cool, and then strain through cheesecloth into a clean, dry bottle.

Serving Suggestion: Boil pasta, toss it with fresh tomatoes and basil, and add tomato-basil oil to match. Serve with salad and bread for a quick main course.

Fine Cooking

Dec 95-Jan 96

Submitted By DIANE LAZARUS On 12-20-95

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