INGREDIENTS

INSTRUCTIONS

Combine halved garlic, whole cloves and vinegar in a small glass bowl;
cover and refrigerate atleast 8 hours (this is to kill any botulin
spores - for safe keeping, keep the oil in the refrigerator). Drain
garlic, discarding vinegar; rinse and pat dry with paper towels. Set
aside. Cook tomatoes in boiling water to cover 2 minutes; drain well
and pat dry with paper towels. Combining garlic halves, 15 tomatoes,  1
cup olive oil, and salt in container of electric blender; cover and
process until mixture is minced, stopping once to scrape down sides.
Pour tomato mixture into a jar; add remaining 1 cup olive oil. Cover
and refrigerate 24 hours. Let oil stand at room temperature 2 hours.
Pour mixture through a wire mesh strainer lined with 2 layers of
cheesecloth into a decorative bottle or jar, discarding solids.  Thread
2 cloves of garlic and remaining 5 tomatoes on a small wooden  skewer;
add to jar. Seal bottle with a cork or an airtight lid. Store  in
refrigerator up to 1 month.  Use in fresh tomato sauces, salad
dressings, and marinades for beef;  toss with pasta; or brush on bread
cubes to toast for croutons.  Yield: 1 1/2 cups Per serving: 6653
Calories; 464g Fat (58% calories  from fat); 154g Protein; 614g
Carbohydrate; 0mg Cholesterol; 23101mg  Sodium  Recipe by: Low-Fat High
Flavor Cookbook (Oxmoor House) Posted to  MC-Recipe Digest V1 #594 by
Elisabeth Johnston <ejohn03@emory.edu> on  May 2, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3893
Calories From Fat: 3816
Total Fat: 432.4g
Cholesterol: 0mg
Sodium: 651.9mg
Potassium: 458.8mg
Carbohydrates: 17.9g
Fiber: 1.6g
Sugar: 3.3g
Protein: 3g