Infused tomato oil (hl)

Yield: 1 Servings

Measure Ingredient
1 cup Ripe tomatoes, chopped
2 cups Olive oil or canola oil

Place tomatoes and oil in a pot and bring to a boil. Remove from heat and cool. Once cooled, place oil and tomato mixture in a food blender. Blend until well-blended. Strain through a sieve or cheesecloth.

Yield: 2 cups

Nutrtional information per serving: Per tablespoon: 160 Calories, 18 grams of fat

(Courtesy of Chef Scott Hunnel, Victoria & Albert's, Florida ) Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Busted by Gail Shermeyer <4paws@...> on 199724,, Recipe by: TVFN: RECIPE FOR HEALTH SHOW #RHE87 Posted to MC-Recipe Digest V1 #639 by 4paws@... (Shermeyer-Gail) on Jun 07, 1997

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