Tomato - Flavoured Olive Oil

Name: Tomato - Flavoured Olive Oil
Yield: Makes 300 ml (10 fl oz)
Ingredients: 2 bay leaves; 6 tablespoons tomato purée; 8 tablespoons finely chopped tinned tomatoes; 2 tablespoons plus 300 ml (10 fl oz) extra virgin olive oil; 3 tablespoons chopped garlic; 1 tablespoon finely chopped fresh ginger; 100 g (4 oz) onions, chopped; 100 g (4 oz) celery, finely chopped; 3 tablespoons coarsely chopped fresh basil; 1 tablespoon chopped fresh oregano or 2 teaspoons dried oregano; 1 tablespoon chopped fresh oregano or 2 teaspoons dried oregano

Preparation info

Makes
300 ml

Difficulty
Easy

Appears in

Ken Hom Travels with a Hot Wok

By Ken Hom

Published 1997

About

Ingredients

2 tablespoons plus 300 ml (10 fl oz) extra virgin olive oil
3

Oil
Vegan
Gluten-free

Method

Heat a non-stick wok or large non-stick frying-pan until it is hot, then add the 2 tablespoons of olive oil. Add the garlic, ginger, onions, celery, basil, oregano and bay leaves and stir-fry for 5 minutes. Then add the tomato purée and chopped tomatoes. Lower the heat and simmer for 15 minutes.