Tomatoes Cooked in Oil
You should keep this in your fridge at all times. Need a quick dinner? Add a couple spoonfuls to some cooked pasta. Bored with breakfast? Warm the tomatoes with spinach and top with a poached egg or two. Hankering for a snack? Toast some bread, add a piece of brie, some olives and a spoonful of these tomatoes.
Ingredients
- 2 cups tomatoes, cherry or grape
- 2 cloves garlic, cut in half
- ½ cup olive oil
- 1 bay leaf (optional)
- 4 to 5 leaves of basil, torn
- ½ teaspoon kosher salt
Instructions
- Wash the tomatoes and add them to a small pot while still wet. Add the garlic and salt, then turn the heat to medium and cook the tomatoes until they start to soften. Reduce the heat to low and add the oil and bay leaf.
- Cook the tomatoes until they are soft and have “popped,” about 30 minutes, then turn the heat off. Let the tomatoes cool, then remove the bay leaf and add the basil. Mix well and spoon into a clean container. Keep refrigerated for several weeks.
