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Hot Tomato Dipping Oil anyone?

15 years ago

Our friends frequent a restaurant that serves fresh bread with a hot tomato dipping oil that combines both spicy and sweet. Would anyone like to help me come up with a similar oil? They rave about it, and have never asked the waiter how it's made. I'd like to try and make something similar for them.

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Comments (6)

marys1000
15 years ago
Well no info on this but i saw on a TV show where the chef made
"tomatini's", i.e. vodka tomato martini's. But he didn't use the whole tomato.
I don't remember the beginning part, whether he diced or what but the tomato's went into a pillowcase, were twisted tight and left to drip over a bowl.
The liquid was clear and pure tomato essence, with no tomato taste left in the red pulp - according to him.
So the tomatini's were actually almost clear.
Now I suppose you could do this and mix the "tomato essence" with a small amount of good oil, heat slightly, put in pepper flakes or something for the spicy and ? for the sweet?
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lindac
15 years ago
sounds wonderful!
Does it look "oily" or is it a hot/sweet tomato stuff served in place of oil?
Off the top of my head.....how about messing aroudn with tomato paste ( Contadina, I think it's the base that I can easily buy) mixed with EVOO....about half and half, with some powdered dried red peppers and perhaps sugar to taste?

Alternatly how about sundried tomatoes, and dried chili peppers of your choice...and the degree of heat you like, soaked in water to cover....just barely cover...over night, and then pureed and the puree mixed with EVOO.

Or maybe sundried tomatoes soaked in oil and some hot peppers, fresh, soaked over several days....and perhaps sugar added to taste?

I have been mixing pesto into oil and using it for a bread dip....ummy-yummy!
Linda C
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Thanks again. The grilled one sounds good, although for this particular meal, I probably won't be running out to the grill in the cold and dark while the guests are inside (I'm wimpy that way lol), but that would be good in the warmer weather - I must confess our grill generally does not get lit from perhaps Oct-April. The Roadhouse one and colleenoz' suggestion both require the hot oil method, which I was hoping to avoid, so I might just give the oven baked one a try. All the recipes sound good, so I will keep them for future options. I guess you were onto something with the delicate flavor perhaps being why it is never IN a dip, the way crab or other shellfish is.
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debbie814
Original Author
15 years ago
Thanks for your ideas, I'm going to play around to see if I can come up with something fairly close to what they serve in the restaurant. For starters, I found this recipe and might try adding something to make it sweet. I'll have my friend sample it to see how it compares, and go from there.

This recipe was given out during a Bravo cooking class.

SUN DRIED TOMATO AND GARLIC DIPPING OIL

1/2 gallon blended oil (25% virgin olive oil / 75% canola oil)
12 oz tomato paste
1/2 cup dry rosemary
1/2 cup dry thyme
1/2 cup dry basil
8 oz boiling water
2 tbsp garlic powder (McCormickÂs is good)
7 oz sun-dried tomatoes
1/4 cup chopped parsley
7 oz salt & pepper - use only Kosher salt & white pepper (1/2 & 1/2 )

In a sauce pan - heat oil, add dry rosemary, thyme, and basil. Bring to a simmer and let simmer for 3 minutes. Remove from heat and drain oil from herbs and discard herbs.

Reconstitute sun dried tomatoes in the boiling water for 5 minutes and drain.

Add together all oil, garlic, tomato paste, sun dried tomatoes, salt and pepper, and parsley. With a burr mixer (hand-held stick type mixer) on low, blend very fine for 45 seconds.*

Refrigerate to 41 degrees F. Good for 2 weeks. Keep refrigerated.

*If using a food processor, add all dry ingredients first and make sure oil is not hot.

Yield 1 gallon
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lindac
15 years ago
That's not going to be hot...
Wonder why the mix of oils? IMO olive oil is always better.
Sounds good...but I would use all olive oil.
Linda C
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debbie814
Original Author
15 years ago
Linda, I'll add pepper flakes, forgot to mention that. I'll go with the olive oil, I don't keep that oil they recommended in my pantry.
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debbie814
Original Author
15 years ago
I have more information, and I'm going to try Mary's idea of tomato essence. My friend told me that the restaurant drizzles a tomato "essence" in the center of the plate, and then they drizzle the olive oil around the edge of the plate. There is no oil in the spicy tommato "essence". I'll see what I can come up with.
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