Spiced tomato marron oil

Name: Spiced tomato marron oil
Cuisine: Spanish
Ingredients: shells and heads from 5 freshwater marrons; shells and heads from 5 freshwater marrons; 1 tablespoon white peppercorns, freshly cracked; 6 dried ancho chillies; 2 litres olive oil; shells and heads from 5 freshwater marrons; 12 tomatoes, halved and seeded

Preparation info

Makes
2 litres

Difficulty
Easy

Appears in

Spice

By Christine Manfield

Published 1999

About

Look for the Mexican ancho chilli in Spanish and gourmet food stores and specialist spice suppliers.

Ingredients

12 tomatoes, halved and seeded
shells and heads from 5 freshwater marrons
1

Europe
Americas
Spain
Mexico
Fish course
Oil
Pescatarian
Gluten-free
Central America

Method

Preheat oven to 175°C. Roast tomato halves until coloured and syrupy, about 20 minutes. Be careful not to burn them.