Charred Tomato Oil



  • 2 cups cherry tomatoes
  • 30 garlic cloves
  • 1 red bell pepper
  • 4 cups olive oil
  • 1 tablespoon oregano, chopped
  • 4 oil-cured anchovies, minced
  • 1 fresh bay leaf
  • Pinch crushed red pepper flakes
  • Kosher salt, to taste


1. Preheat the broiler to high. Place the tomatoes, garlic and pepper on a foil-lined baking sheet. Roast the vegetables, turning as needed, until the skins are charred and blistered, 6 to 8 minutes.

2. Transfer the vegetables directly to a food processor. Add the remaining ingredients and let sit in the food processor to infuse for 30 minutes.

3. Pulse the mixture until a chunky purée forms, then allow to infuse for another 30 minutes.

4. Pour the mixture through a cheesecloth-lined strainer over a medium bowl. Let the mixture strain only through gravity, being sure not to stir or push the oil through. (This should take around 2 hours.)

5. Transfer to an airtight container and store in the refrigerator for up to 10 days.


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