Mediterranean tomato herb oil

Ingredients for 1 servings:

• 2 tomatoes, dried
• 1 tsp, heaped rosemary
• 1 tsp, heaped thyme
• 1 chili pepper(s), dried
• 1 tsp, heaped wild garlic
• 200 ml olive oil, cold pressed

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 25 minutes

Bring the tomatoes to a boil in a small pot of water and simmer for a few minutes to extract the salt from the tomatoes. In the meantime, fill the glass bottle with rosemary, thyme, wild garlic and one chili pepper each, let the tomatoes cool briefly and pat dry, cut or roll them into strips depending on your preference/appearance and also add them to the bottle. Now pour the olive oil over them up to the rim and close the bottle tightly. I use small 200 ml glass bottles with cork stoppers. The herb oil keeps for several weeks and makes a very decorative and welcome hostess gift. It goes well with Mediterranean cuisine and can be used for cooking, frying, marinating or dressing salads – the sky is the limit here. Note from Chefkoch.de: Homemade herbal oils and vegetables pickled in oil pose health risks. BfR Communication No. 001/2016 of January 4, 2016. The production of vegetables pickled in oil, such as peppers, chilies, or eggplants, in private households is becoming increasingly popular. The same applies to the homemade production of oils flavored with garlic or fresh herbs. The Federal Institute for Risk Assessment (BfR) was asked whether there could be a risk of food poisoning from Clostridium botulinum toxins when such home-made foods are produced in advance and stored in the household for some time. After analyzing the available data from the literature, the institute has concluded that production processes in private households cannot generally ensure that the proliferation of Clostridium (C.) botulinum and the formation of botulinum toxin in the products are prevented. The BfR therefore advises against producing and storing home-grown products such as vegetables in oil or herbs in oil in private households. This applies particularly if the products are not sufficiently heated before consumption or used for cooking or frying, but are intended for preparing salads and other raw dishes.