Mediterranean Tomato Herb Oil
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 5 mins |
| Total Time | 25 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 tomato (s), dried
- 1 teaspoon, heaped rosemary
- 1 teaspoon, heaped thyme
- 1 chilli pepper (s), dried
- 1 teaspoon, heaped wild garlic
- 200 ml olive oil, cold pressed
Print Recipe
Pin Recipe Instructions
- Bring the tomatoes to the boil in a small saucepan with water and simmer for a few minutes so that the salt is drawn out of the tomatoes.
- In the meantime, fill the glass bottle with rosemary, thyme, wild garlic and one chilli pepper each, let the tomatoes cool down briefly and pat dry, cut or roll them into strips depending on your preference / appearance and also put them in the bottle. Now pour the olive oil over it up to the brim and close the bottle tightly. I use small 200 ml glass bottles with a cork stopper.
- The herbal oil lasts for several weeks and is a very decorative and welcome gift from hosts.
- Goes well with Mediterranean cuisine and can be used for cooking, frying, marinating or serving salads, there are no limits to the imagination at this point.
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