Aromatic olive oil from fresh tomatoes

Ingredients for 1 servings:

• 750 ml olive oil
• 1 ½ kg tomatoes, very ripe, aromatic variety
• 3 garlic cloves
• 2 bay leaves, fresh
• 1 handful of mixed herbs: thyme, rosemary, oregano, basil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

You should use very aromatic tomato varieties for this oil; it’s also a great way to use up your own harvest. Quarter the tomatoes and remove the seeds. They don’t need to be peeled. Peel and roughly chop the garlic, trim the herbs and chop roughly as well. Heat a few tablespoons of olive oil in a large pot over medium heat, add the garlic, and let it turn lightly golden. Don’t let it get too dark, or it will release bitter flavors. Gradually add the tomatoes, then top up with the remaining olive oil and herbs. Simmer over medium-low heat for a good quarter of an hour, stirring continuously. Now puree the mixture, but don’t do it for too long, or it will become too thick. Top up with a little more olive oil if necessary. Strain everything through cheesecloth. Finally, filter the oil again to remove any suspended solids. The result is a very aromatic oil that is ideal for bruschetta, salads and antipasti, but also goes well with pizza, pasta, meat, fish and seafood, as well as risotto.