Charred Tomato Oil

By lorik

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

Details

Servings 2
Adapted from tastingtable.com

Preparation

Step 1

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.