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