Recipes > Roasted Tomato Oil

Roasted Tomato Oil


Infused oils make an elegant garnish for soups, salads and many other dishes. This oil will add vibrant color and a nice, subtle flavor.
  • Serves: 1/2 cup
  • Active Time: 15 mins
  • Total Time: 2 hrs
  • Views: 82,721
  • Success Rating: 100% (?)
    0% - I fed it to the dog


Step 1: Preparing Your Mise en Place

Preparing Your Mise en Place
  • 1 1/2 cups cherry tomatoes
  • 5 cloves fresh garlic
  • 1 tsp aleppo pepper (or herbs/spice of choice)


Preheat your oven to 225º F (110º C).

Cut the cherry tomatoes in half, lengthwise. You can use about 5 or 6 plum tomatoes instead. The tomatoes must just be good and ripe.

Gather the aleppo pepper and garlic cloves. You can leave the skin on the garlic or remove it – it is up to you.

Step 2: Roasting the Ingredients

Roasting the Ingredients
  • 1 tbsp extra-virgin olive oil
  • sea salt (to taste)
  • freshly ground black pepper (to taste)


Toss the tomatoes and garlic with the salt, pepper and olive oil. Place onto a sheet and roast for about 1 1/2 to 2 hours, or until soft and just starting to turn golden around the edges.

Step 3: Making the Oil

Making the Oil
  • 1/2 cup extra-virgin olive oil (or to taste)


Place the roasted tomatoes and garlic into a blender. Add the olive oil and purée until smooth. If needed add more olive oil until you reach a thick, but smooth consistency.

Refrigerate overnight to allow the tomato to infuse the oil. Strain through cheesecloth and keep in the refrigerator until ready to use. This oil will keep for quite some time in the refrigerator.

Chef's Notes

Feel free to adjust the recipe by adding more or less garlic. You can also add many other herbs and spices, such as Ancho powder. You can even add a touch of honey to make it a bit sweeter.


  • Andrew R
    Andrew R
    Hi there, I was planning on making some garlic infused oil. I've never made anything like it before. I was thinking about sauteing a handful of cloves in some pure olive oil for a couple of minutes (making sure not to burn 'em). Then add more oil to the pan to make it up to about 250ml. Then gently heat the oil up to 90 degrees Celsius. Leave it on the heat for about a minute and then decant it into a sterilized bottle. I was planning on storing it like I do with other oils, in a cool, dark place. Do you think the method I plan to use will give me a decent oil and what sort of shelf-life do you think I will get if I store it in this manner? I'm cautious because I've heard there is a risk of botulism from poorly prepared garlic oils? If it is successful, I will do the same and make some chilli oil with some fresh chillies. As this is the first comment for this recipe. I recon I can get away with showing my gratitude without unnecessarily spamming the recipe comments. I would like to take this opportunity to thank the Rouxbe team for all their brilliant learning resources and for all the advice and help I have been given. I really appreciate it! Thanks. Andy
  • Christophe K Rouxbe Staff
    Christophe K
    You are quite right, garlic is often linked to botulism ...years ago I worked in a Four star hotel and we decided to make our own infused oils, until the Health Department informed us a the true dangers with garlic. The commercial bottles of oil you see on shelves at room temperature have been treated in such a way as to eliminate that risk, so I strongly encourage you to really get to know if there is a safe 'home' method before I would venture in making your own. Botulism is a very serious illness, that usually gets into your blood stream. Now on a more positive note, other oils are fine, yet you need to absolutely make sure that the herbs have been well washed and dried or they can also create some issues. I would also always keep these oils in the refrigerator. As for chili oils with fresh chili, I do not have experience with this as I have never made it with fresh chilis. We often make a chili oil with dried chilis and it works well. Hope it helps.
  • Andrew R
    Andrew R
    Thanks Christophe. That is a fantastic answer. You have told me everything I needed to know. I will definitely be taking your advice and sticking to only using store-bought garlic oils. Also, I didn't consider using dried chilies for chili oil. Seems like a much better way of making it. With many thanks. Andy
  • Leigh S
    Leigh S
    Woah! I had no idea of the risks involved in making my own garlic infused olive oil. After reading your post, I checked several other sources and you are absolutely correct. It is a very real danger! The scary thing is that I used to (in my pre-Rouxbe days) regularly drop a clove or two of garlic into a bottle of olive oil and let it sit on the counter to infuse its flavour into my oil over time. I am still alive, so I was obviously lucky! The reality is, that I only did that a few times because I soon realized that I got much better flavour by adding the garlic directly into whatever I was cooking at the time it was being cooked. I have learned that I can quickly infuse fresh garlic flavours into whatever oil I am cooking with by simply sweating the garlic in the oil for a few minutes before adding other the dish, Thanks for your comment. It is an important one.
  • Alex  B
    Alex B
    Is the risk just with leaving the garlic in the oil? Why is this recipe ok?
  • Ken R Rouxbe Staff
    Ken R
    Hey Alex- The garlic infused oil in the recipe is made from roasted garlic and made into an oil that is refrigerated. It's not the same as dropping a few raw cloves in the oil and letting it sit for a long time to infuse. There is a healthy dialogue about botulism in homemade garlic oils online - but the risk is diminished if you simply cook the product first. ~Ken
  • Alex  B
    Alex B
    Thanks Ken!
  • Brian W
    Brian W
    The other thing to keep in mind with preserved products and botulism is the acidity of the food. Botulism thrives in a low-acid environment. In this particular recipe, I would imagine that the high acidity of the tomatoes in this recipe would reduce the risk of botulism growth during storage. There is a lot of information online about this if you research canning techniques. On a lighter note, this oil was delicious! I used it to garnish Rouxbe's spinach and watercress soup along with a dollop of homemade crème fraîche for a classic green/white/red color presentation.
  • Adaire O
    Adaire O
    Wow, this was educational ~ ~ soooo glad my curiosity leads me to reading all the notes under the recipes I'm working on. Mahalooooo to the chefs and students who lend their wisdom and experience ~ ~ it is much appreciated!
  • Rhonda T
    Rhonda T
    Hello, I tried this twice and once I blended the oil into the tomatoes it emulsified. I put it into cheesecloth, but nothing as deep and red as the picture came out. Any suggestions?
  • Char N Rouxbe Staff
    Char N
    Hello, Rhonda: what jumps out at me is the true ripeness of the tomatoes--ripened tomatoes seem to do the best in this recipe. I would look at the ripeness of the tomatoes. You can also use Roma tomatoes (about 5-6). Thanks, Char
  • Riaz M
    Riaz M
    how much salt is recommended as as a baseline for this recipe?thank you
  • Eric W Rouxbe Staff
    Eric W
    Hi Riaz, please add salt to suit your palate! ~ Eric
  • Rosemary L
    Rosemary L
    Why do you have a photo of a green one included? Is that green tomatoes?

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