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Rosemary and Sun-Dried Tomato Oil
Recipe Summary
Yield: Makes about 1 quart
Ingredients
Ingredient Checklist
1 cup sun-dried tomatoes (not oil packed)
1 bunch fresh rosemary leaves (about 1 cup)
1 quart extra-virgin olive oil
Gallery
Rosemary and Sun-Dried Tomato Oil
Recipe Summary
Yield: Makes about 1 quart
Gallery
Rosemary and Sun-Dried Tomato Oil
Rosemary and Sun-Dried Tomato Oil
Rosemary and Sun-Dried Tomato Oil
Recipe Summary
Yield: Makes about 1 quart
Recipe Summary
Yield: Makes about 1 quart
Yield: Makes about 1 quart
Makes about 1 quart
Ingredients
Ingredients
- 1 cup sun-dried tomatoes (not oil packed)
- 1 bunch fresh rosemary leaves (about 1 cup)
- 1 quart extra-virgin olive oil
Directions
In the bowl of a food processor, combine tomatoes and rosemary, and pulse until finely chopped but not completely puree. Add oil, and pulse until combined, about 5 seconds.
Transfer mixture to an airtight container. Refrigerate at least 2 days to let flavors develop. At this point, oil can be stored up to 10 days in the refrigerator. To store longer than 10 days, strain mixture through a double layer of moistened cheesecloth into another airtight container, discarding solids. Before serving, bring to room temperature.
Reviews
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Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Rosemary and Sun-Dried Tomato Oil
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Rosemary and Sun-Dried Tomato Oil
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
