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Ingredients
- 250 g cherry tomato
- 4 cloves garlic
- 500 ml olive oil extra-virgin
- handful basil leaf or stem
- salt
Ingredients
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Instructions
- Lay cherry tomatoes in a single layer in a pot over a bed of basil leaves and garlic cloves. Cover with olive oil. Season liberally with salt and give them a stir.
- Simmer for 35-40 minutes (at no time should the oil boil). The tomatoes are done when they are tender all the way through when pierced with a stewer/toothpick and the first skins start to split.
- Let the tomatoes cool down a bit before use. They can be kept refrigerated, in their oil, for up to five days.
Optional: oil
- The infused oil can be strained and kept bottled for a few days. Really nice for cooking or seasoning, it has a strong basil taste (funnily enough, the garlic taste doesn't seem to stick as much).
Optional: basil leaves crisps
- Remove basil from oil, separate indivdiual leaves, flatten them, and let dry a bit on some kitchen paper towel. Lay them flat in a heated pan on medium heat, and let them warm up gently for 5-10 minutes, until paper-thin and crispy. Ideal for decoration.
Recipe Notes
Recipe inspired by (and improved from) "Salt, Fat, Acid, Heat" by Samin Nosrat (pp. 256-257).
