Charred Tomato Oil

Roasted vegetables add sweetness and smoke to this rich oil
51 Ratings
100% would make again
Charred Tomato Oil
Photo: Katie B. Foster/Tasting Table

We love to finish a dish with a healthy drizzle of olive oil. But when we tried Chicago-based chef Jeff Mahin’s charred tomato oil, we were instant super fans—especially now that tomatoes are starting to come into season.

Sweet cherry tomatoes with loads of spicy garlic and briny anchovies infuse into olive oil to make a complex tincture perfect to dress salad, pair with grilled fish or drizzle over pizza (as Mahin recommends).

To learn more, read “Jeff Mahin’s Secret Weapon.”

Charred Tomato Oil

Recipe adapted from Jeff Mahin, Lettuce Entertain You Enterprises, Chicago, IL

Yield: 4 cups

Prep Time: 1 hour and 15 minutes, plus straining time

Cook Time: 10 minutes

Total Time: 1 hour and 25 minutes, plus straining time


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


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.

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