Recipe: Charred Tomato Oil
Prep Time:
1 hour, 15 minutes
Cook Time:
10 minutes
Servings:
4 cups
Ingredients
  • 2 cups cherry tomatoes
  • 30 garlic cloves
  • 1 red bell pepper
  • 4 cups olive oil
  • 1 tablespoon oregano, chopped
  • 4 oil-cured anchovies, minced
  • 1 fresh bay leaf
  • Pinch crushed red pepper flakes
  • Kosher salt, to taste
Directions
  1. Preheat the broiler to high. Place the tomatoes, garlic and pepper on a foil-lined baking sheet. Roast the vegetables, turning as needed, until the skins are charred and blistered, 6 to 8 minutes.
  2. Transfer the vegetables directly to a food processor. Add the remaining ingredients and let sit in the food processor to infuse for 30 minutes.
  3. Pulse the mixture until a chunky purée forms, then allow to infuse for another 30 minutes.
  4. Pour the mixture through a cheesecloth-lined strainer over a medium bowl. Let the mixture strain only through gravity, being sure not to stir or push the oil through. (This should take around 2 hours.) 5. Transfer to an airtight container and store in the refrigerator for up to 10 days.