Comments on: Spicy Tomato Oil

By: Kyle & Melissa

Kyle & Melissa — Mon, 02 Apr 2018 14:51:27 +0000

Hi Shelagh! Sorry for the confusion regarding the can size – when we were working on the recipe, we went back and forth on whether or not to post a half portion of the original recipe (to yield about 2 cups) or the full, quart-yielding recipe. We ultimately decided that you can never have to much of the Spicy Tomato Oil on hand, but I forgot to double one of the most important ingredients! I updated the recipe to reflect the full amount – glad your batch turned out and was enjoyed by all! I love both the ideas of incorporating fresh peppers AND using the tomato oil to poach some eggs – I’ll have to give both a try!!

By: Shelagh

Shelagh — Sun, 01 Apr 2018 16:13:39 +0000

This was delicious, although I was a little confused about the amount of tomatoes to use — the picture shows a large can, but the weight listed on the large can I used (Hunts) said 795 grams). So I used about half the can. It was very oily, which obviously is the point. I also chopped a fresh Fresno pepper (red, about as hot as a hot Jalapeño) and fried it in the strained garlic oil — I like the idea of using fresh peppers in this. I then strained the pepper out of the oil. This didn’t turn out spicy enough, so I did add a good shot of Sambal Oelek. I brought this to a party and it went over well. Then next day, I puréed the remaining tomatoes and added them to the leftovers, and used that to poach my eggs in – an excellent breakfast! Thanks for this recipe, I will definitely make it again. I have had the Tomato Oil at Pastabilities and it really is all of that!

By: Kyle & Melissa

Kyle & Melissa — Sun, 17 Sep 2017 18:36:04 +0000

Hi Sarah! I think fresh tomatoes would work great in this recipe – especially while they’re in season! Let us know how it turns out if you give it a try!

By: Sarah

Sarah — Sun, 17 Sep 2017 16:38:04 +0000

Could you use fresh tomatoes?