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Der Beitrag Sun-Dried Tomato Oil erschien zuerst auf Kimberly Zett.

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Sun-Dried Tomatoes Oil

Sun-Dried Tomato Oil

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May 7, 2024 by Kimberly

Unleash bold flavors with homemade sun-dried tomatoes oil, perfect for enhancing any dish! Vibrant, aromatic, and incredibly versatile—your kitchen’s new secret weapon!

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TOTAL TIME

55 min

 

SERVES

1 cup / 250 ml

DIET

vegan

EVERY RECIPE DESERVES

A Little Love Letter

Elevate your culinary creations with sun-dried tomatoes oil, an exquisite infusion that brings a touch of Mediterranean flair to any dish. This special oil is a fantastic way to add depth and richness to your cooking.

Sun-dried tomatoes oil is exceptionally versatile. Drizzle it over salads for an instant flavor boost, mix into pasta for a luxurious touch, or brush it on grilled meats and vegetables. It also makes a fantastic dipping oil for bread at your next dinner party. Let this rich, flavorful oil transform your meals into gourmet creations!

Store your sun-dried tomatoes oil in an oil bottle in a cool, dark place. It can be kept for up to 2-3 weeks, ensuring you have this delicious condiment on hand to enhance your meals whenever needed.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

Kimberly the Zett Signature

If you want to get to know me better,
click here!

 

 

Sun-Dried Tomato Oil
Sun-Dried Tomato Oil
Sun-Dried Tomato Oil
Sun-Dried Tomatoes Oil

LET’S MAKE A PIECE OF HAPPINESS

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Sun-Dried Tomatoes Oil

Sun-Dried Tomatoes Oil

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  • Author: Kimberly
  • Total Time: 55 min
  • Yield: 250 ml / 1 cup 1x
Print Recipe

Description

RECOMMENDED EQUIPMENT

  • blender
  • medium-sized saucepan
  • whisk
  • a bowl which the medium saucepan fits into
  • 2 medium-sized bowls
  • 2 fine sieves
  • oil bottle
  • ice cubes
  • coffee filter

Ingredients

Units
  • 85 grams sun-dried tomatoes
  • 250 milliliters extra virgin olive oil

Instructions

  1. Chop the tomatoes into coarse pieces, and put them into the blender. Pour in the oil. Blend on the highest setting until the mixture becomes dark orange/red and only tiny pieces of the dried tomatoes are visible.
  2. Pour the mixture from the blender into a medium-sized pot and heat it over medium heat to a temperature of about 102°-103°C (215°-217°F), and maintain this temperature for the next 10 minutes. Stir occasionally, making sure the temperature remains steady and nothing gets burned.
  3. Prepare a bowl large enough to fit a medium-sized pot, and fill it with cold water and a handful of ice cubes. Also, hang a fine sieve strainer over one medium-sized bowl and another fine sieve strainer, with a coffee filter inside it, over another medium-sized bowl.
  4. Now, place the pot in the ice water and stir to cool the oil quickly. Once the oil is almost cold, remove the pot from the water and let it sit for about 20 minutes so that the oil gets more infused.
  5. After the 20 minutes, pour the oil into the prepared fine sieve to catch the coarse particles.
  6. Then, pour the oil into the second sieve, which is equipped with a coffee filter, to catch the remaining finer particles.
  7. Allow the oil to drip through for about 1 hour or maybe more depending on how many remaining particles are in the coffee filter. Once all the oil has passed through the coffee filter, transfer the collected amount of oil into an oil bottle. Store in the refrigerator for up to 2-3 weeks.

Notes

The calorie information may vary depending on the product used, country and region.

  • Passive Time: 30 min
  • Cook Time: 25 min

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Der Beitrag Sun-Dried Tomato Oil erschien zuerst auf Kimberly Zett.

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