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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