Tomato Oil

Basic Recipe 17

Preparation info

  • Difficulty


  • Makes

    600 ml

Appears in

Season to Taste

By Liam Tomlin

Published 2005

  • About


  • 300ml Extra virgin olive oil
  • 2 Garlic cloves, finely chopped
  • ½ Small onion, finely chopped
  • 2 Shallots, finely chopped
  • 1 Stick celery, finely chopped
  • ½ Head fennel, finely chopped
  • 1 White part of small leek, finely chopped
  • ½ Split chilli, with seeds removed and finely chopped
  • 40g Tomato paste
  • 2 sprigs fresh thyme
  • ½ Bay leaf
  • 1 sprig rosemary
  • 4 Crushed white peppercorns
  • 6 Crushed coriander seeds
  • 300ml Grape seed oil
  • 1 med Bunch basil, roughly chopped
  • Salt
  • Freshly ground pepper


Heat 50ml extra virgin olive oil in a heavy-based pan, and add the chopped vegetables. Sweat for 5 minutes until tender without colour. Add the tomato paste, thyme, bay leaf, rosemary, peppercorns and coriander seeds and continue to cook for a further 5 minutes. Stir to prevent the tomato paste from sticking. Add the remaining olive oil and 300ml grape seed oil and continue to cook over a very low heat for 1 hour. Remove the oil from the heat, refrigerate and allow to cool before adding the basil. Allow the basil to infuse the oil for 24 hours. Pass through a sieve lined with a double-layer of muslin cloth set over a bowl to collect the oil. When the oil has drained discard the vegetables. Adjust the seasoning if necessary. Store the tomato oil in a sealed bottle and refrigerate until ready to use.