Sun-Dried Tomato-Garlic Oil |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
This recipe goes with Vermicelli with Tomatoes and Fresh Herbs Ingredients:
8 large cloves garlic, halved |
2 large cloves garlic |
1/4 cup white vinegar |
20 sun-dried tomatoes, divided |
2 cups extra virgin olive oil, divided |
1/4 teaspoon kosher salt |
Directions:
1. Combine halved garlic, whole cloves, and vinegar in a small glass bowl; cover and refrigerate at least 8 hours. Drain garlic, discarding vinegar; rinse and pat dry with paper towels. Set aside.
2. Cook tomatoes in boiling water to cover 2 minutes; drain well, and pat dry with paper towels.
3. Combine garlic halves, 15 tomatoes, 1 cup olive oil, and salt in container of an electric blender; cover and process until mixture is minced, stopping once to scrape down sides. Pour tomato mixture into a jar; add remaining 1 cup olive oil. Cover and refrigerate 24 hours.
4. Let oil stand at room temperature 2 hours. Pour mixture through a wire-mesh strainer lined with 2 layers of cheesecloth into a decorative bottle or jar, discarding solids. Thread 2 cloves garlic and remaining 5 tomatoes on a small wooden skewer; add to jar. Seal bottle with a cork or an airtight lid. Store in refrigerator up to 1 month.
5. Use in fresh tomato sauces, salad dressings, and marinades for beef; toss with pasta; or brush on bread cubes to toast for croutons.
|
|