Tomato Recipes- page 2 | Science | Smithsonian
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tomato stacks (Sierra Mar Cookbook/Patrick Tregenza (Gibbs-Smith Publishers))

Tomato Recipes

Chef Craig Von Foerster of Sierra Mar Restaurant at the Post Ranch Inn in Big Sur, California shares two of his favorite tomato recipes

smithsonian.com

(Continued from page 1)

***Basil Oil

1 ½ cups packed fresh basil leaves
½ cup canola or rice bran oil

For green oils (basil, mint, parsley), the amount of oil can vary slightly according to the size of the blender container used. Just remember you need enough oil to barely cover the herbs and be above the top of the blender's blades to ensure a smooth puree. Pick the basil leaves and submerge in water with a skimmer. Blanch for 15 seconds and then refresh under cold running water. Ring out the excess water, roughly chop the basil and transfer to the container of a blender. Add oil, cover and blend on high for 4 minutes. Pour into a cheesecloth-lined sieve over a bain-marie. Drain for 2 hours; store in a squeeze bottle and refrigerate until ready to use.

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