Tomato Chili Garlic Oil

November 25, 2024 by Kimberly

Transform your meals with this rich, spicy oil infused with, bold tomatoes, roasted garlic and fiery chili. A drizzle adds warmth, depth, and a kick to anything from pasta to bread.

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TOTAL TIME

65 min

SERVES

1 cup / 250 ml

DIET

vegan

EVERY RECIPE DESERVES

A Little Love Letter

Ready to elevate your meals with a fiery twist? This rich, aromatic oil infused with bold tomatoes, roasted garlic and spicy chili brings an irresistible warmth and depth to every bite. Perfect for drizzling over pasta or pizza, dipping crusty bread, or adding a spicy edge to your pizza. It’s not just a topping – it’s a mood. Think cozy, flavorful dinners with that extra kick of spice – effortless but unforgettable. Warning: one drizzle, and you’ll be hooked.

This oil shines when drizzled over freshly cooked pasta, adding an instant depth of flavor. It’s also the perfect pairing for warm, crusty bread – just pour it into a small dish and dip away! Try it on pizza to give each slice a bold kick, or even as a finishing touch on roasted vegetables for a gourmet vibe. Honestly, it’s your go-to for making any meal feel a little extra without the extra effort.

Store your infused oil in a clean, airtight glass jar or bottle. Keep it in a cool, dark spot, like a pantry or cupboard, for up to one week.

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.

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Kimberly

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Tomato Chili Garlic Oil

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Author: Kimberly
Total Time: 65 min
Yield: 1 cup / 250 ml 1x

Description

Good To Have On Hand

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

Ingredients

Units Scale

200 grams tomato
6 garlic cloves
1 fresh chili pepper
250 milliliter avocado oil

Instructions

Wash the tomatoes and chili, peel the garlic, and trim the green stem off the chili. Toss everything into the blender.
Pour the mixture from the blender into a medium-sized pot and heat it over medium heat to a temperature of about 101°-104°C (213°-219°F), and maintain this temperature for the next 30 minutes. Stir occasionally, making sure the temperature remains steady and nothing gets burned.
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.
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 pour the oil into the prepared fine sieve to catch the coarse particles.
Then, pour the oil into the second sieve, which is equipped with a coffee filter, to catch the remaining finer particles.
Allow the oil to drip through for about 20 minutes or maybe less 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 a sealable container or directly into an oil bottle. Store in the refrigerator for up to one week.

Tomato Chili Garlic Oil