Tuesday, 2 September 2014

Tomato Oil


With tomatoes ripening every day, I am happily in that state where it is difficult to keep up with supply. I'm not complaining, I don't buy fresh tomatoes during the year and savour this time of plenty.
Tomato oil is one way of preserving tomatoes and I find having a jar of it in the fridge, really useful. The odd spoonful gets added to all sorts of things from curries to pasta sauces to give the dish a boost.
I make my own passata, click here for the recipe but a good quality commercial passata is perfectly acceptable.


 
Burkina Faso, welcome! number 134.
Welcome Palestine! bringing the number up to 135.
For this recipe you will need;
500ml of passata
400ml of light flavoured olive oil
1 large head of garlic
2 red chillies
80g of jarred peppers, I use a brand called Peppadew
2 teaspoons of Pul Bebber chilli flakes
2 teaspoons of paprika
2 teaspoons of flaked sea salt

Begin by peeling and slicing in half, all the garlic cloves, cook them along with the chillies in the olive oil over the lowest heat you can manage, for 5 to 10 minutes or until the garlic cloves float to the surface and have taken on only a very little colour. Remove the garlic and chillies from the oil and place in a jug blender along with all the other ingredients. Taste the pureed mix to see if you require more chilli or if perhaps a little sugar is needed. Pour the mix back into the olive oil and place again on the lowest heat you have, place on a lid and cook gently for an hour. Whisk together the mix and pour into sterilized jars.







Notes:
I usually find this quantity keeps me going for 4 to 6 weeks and the jar keeps perfectly happily in the fridge for that length of time. It may well last longer and as long as the lid has not been removed, it may last out of the fridge but I cannot claim it does as I haven't ever tried it.
Forget putting out a bowl with olive oil and balsamic vinegar on the table for your guests to tuck into with chunks of freshly baked bread, a shallow bowl of this tomato oil makes a very welcome alternative.
The oil tends to rise to the surface and of course in the fridge it solidifies but I find whisking it for a moment or two redistributes the oil perfectly.

3 comments:

  1. Looks yummy! Have you posted your Passata recipe previously as I would love to make it this upcoming summer in Adelaide Australia cheers jj

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  2. Hello jj, thank you for your comment, it's always so good to hear from people who stumble across my recipes. I have now updated this post and put in a link to the earlier post for passata. I'm afraid mine is not the easiest blog to look up recipes and I can offer no excuse, the good thing is you can type in an ingredient or name of a dish in the search box at the top left and with any luck this will lead you to something useful. As our very odd but not entirely poor summer draws to a close, it's nice to think others are anticipating long summer months. best wishes, Tôbi.

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