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Grilled Tomato Oil

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Servings: Makes About 1 cup

Cook Time: 17 minutes

Prep Time: 13 minutes


4 each vine-ripened plum tomatoes, halved
1/2 cup best-quality extra-virgin olive oil, divided
1 each garlic clove, coursely chopped
1 large sprig fresh oregano or thyme
1/2 teaspoon honey
1/4 teaspoon coarse salt


1. Light a grill for direct medium-high heat, about 425 degrees.
2. In a small bowl, toss tomatoes with 1 tablespoon of oil. Brush the grill grate and coat with oil. Grill tomatoes, cut side down, directly over heat until nicely grill-marked, 3 to 4 minutes. Flip and grill until the other side is nicely marked, about 3 minutes more. Return to bowl.
3. Transfer the bowl's contents to a small food processor and puree until fairly smooth. Strain sauce through a food mill or push gently through a fine-mesh sieve into a small saucepan, leaving behind much of the solids.
4. Add garlic and oregano or thyme to the pan and bring to a boil over highheat. Reduce heat to a simmer and cook until liquid is reduced by half, about 10minutes. Remove from heat and strain liquid into a small container with a tight-fitting lid, such as a canning jar. Add honey and salt, stirring until dissolved.
5. Let cool and then whisk in remaining olive oil. Refrigerate for up to 4 days. Ifthe cold oil becomes cloudy, it will clear when returned to room temperature.
Courtesy of Taste for Life
Recipe from Fire It Up by Andrew Schloss and David Joachim

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Makes About 1 cup
Base Nutrients
Calories 1078 kcal (53%)
Calories from Fat 999 kcal (0%)
Total Fat 111 g (170%)
Saturated Fat 17 g (85%)
Cholesterol 0 mg (0%)
Sodium 617 mg (25%)
Total Carbohydrates 28 g (9%)
Dietary Fiber 10 g (40%)
Protein 8 g (13%)
Vitamin A 4933 IU (98%)
Vitamin C 78 mg (130%)
Calcium 70 mg (1%)
Iron 6 mg (10%)

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