Tomato Oil
Tomato Oil
April 2, 2024 by Kimberly
Discover the vibrant burst of flavor with homemade tomato oil! This easy-to-make oil adds a gourmet touch to any meal.
2 HOURS
ADVANCED
VEGAN
INT.
40 PER TSP
UMAMI
OIL
ALL YEAR
ABOUT THE RECIPE
Dive into the world of gourmet flavors with my homemade tomato oil! Made from the freshest tomatoes, this oil is a game-changer for any kitchen. Its rich, tomato-infused taste transforms simple dishes into culinary masterpieces. Perfect for chefs of all levels, this easy recipe is your secret ingredient for that extra flavor kick.
How to serve:
Tomato oil is incredibly versatile, adding depth and aroma to any dish. Drizzle it over fresh salads for a summery vibe or blend it into your pasta for an instant flavor upgrade. It’s also perfect as a finishing oil on grilled vegetables, pizzas, and even soups. Elevate your bread dipping game by serving this rich oil alongside your favorite bread.
How to store:
For longevity, store your tomato oil in a clean, airtight container in the refrigerator. It keeps well for up to two weeks, ensuring you have this delightful flavor enhancer at hand whenever your dishes need a burst of tomato magic.
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INGREDIENTS
FOR 250ml (1 CUP)
TOMATO OIL
- 400g fresh tomatoes (14 oz)
- 250ml neutral cooking oil (1 cup)
ACTIVE: 2 min
PASSIVE: –
PREPARATIONS
Recommended Equipment
- blender
- medium-sized saucepan
- whisk
- a bowl into which the medium saucepan fits
- 2 medium-sized bowls
- fine sieve
- sealable container
- ice cubes
- coffee filter
- Wash the tomatoes and remove the greens.
ACTIVE: 60 min
PASSIVE: 60 min
COOKING
1. Put the tomatoes into the blender. Pour in the oil. Blend on the highest setting until it becomes a thick bright orange consistency and no pieces of tomatoes are longer visible.
2. Pour the mixture from the blender into a medium-sized pot and heat it over medium heat, constantly stirring, to a temperature of about 102°-103°C (215°-217°F). Then, let the oil simmer with the lid partially on for the next 30-40 minutes. Stir only occasionally, making sure the temperature remains steady. This long cooking time is essential for all the water to evaporate, allowing the perishable solids to settle at the bottom and the dark red oil to float on top. You’ll know all the water has evaporated when the oil in the pot barely bubbles anymore – so if it’s still bubbling vigorously, keep it simmering.
3. At the end of the cooking process, prepare a bowl large enough to fit the medium-sized pot, filled with cold water and a handful of ice cubes. Also, hang a fine sieve strainer over a medium-sized bowl.
4. Now, place the pot in the ice water and stir to stop the cooking process. Once the oil is no longer boiling and is almost cold, remove the pot from the water and pour the oil into the fine sieve to catch the coarse particles.
5. Then, rinse the strainer, dry it off well and hang it over the second medium-sized bowl. Press a coffee filter into the strainer and pour the captured oil into the coffee filter, so that the remaining perishable and coarser particles are caught.
6. Allow the oil to drip through for about 1 to 2 hours. Once all the oil has passed through the coffee filter, transfer the collected amount into a sealable container or directly into an oil bottle. Store in the refrigerator.