Since it’s been a while since I’ve posted a recipe (or a blog post in general) I decided to make a quick post for something I have been making a lot lately. I love nothing more than a good loaf of bread with a great oil or sauce for dunking. My absoloute favorite is tomato oil. There’s a restaurant in downownSyracuse called Pastabilities which is known for their tomato oil that they make and sell that is delicious and addicting. Right now Garrett and I are in the process of packing and moving to a new apartment so the kitchen and pantry are looking pretty bare. Since tomato paste and tomato sauce are some of the things we always have on hand, I decided to try making my own version of tomato oil. It requires few ingredients and is super easy to make. The longer it simmers, the better it tastes and it goes well tossed with pasta, chicken, or makes a great sauce for pizza.
- 8-10 cloves of garlic
- Olive Oil
- 6 ounce can of tomato Paste
- 29 ounce can of tomato Puree
- Crushed red pepper flakes(optional)
- Salt & Pepper
- Coat the bottom of pot with olive oil and heat over medium low heat.
- Peel and roughly chop the garlic cloves( you want pieces to be on the larger side).
- Place garlic in the olive oil and cook for a few minutes so it starts to soften up.
- Mix can of tomato paste with the heated oil so it’s combined.
- Stir in can of tomato puree.
- Season with salt, pepper, parsley, and crushed red pepper.Pour a layer of oil over the sauce. Stir to combine. You should have a layer of oil coating the top of the sauce after stirring.
- Let it simmer over low heat for at least 30 minutes or longer.
My favorite way to use this sauce is making tomato pie. Tomato Pie has a thicker crust similar to sicilian pizza and instead of having melted mozzerella is topped with romano cheese. Garrett and I use this recipe for dough which is super easy to make and doesn’t require any yeast. Flour a small baking sheet and spread the dough. Top with tomato oil and sprinkle with cheese. Bake at 400 degrees for about 15-20 minutes. I like to sprinkle another layer of cheese on top and then cut into squares and it’s ready to serve.