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Grilled Tomato Oil
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
* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Servings||Makes About 1 cup|
|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%)|