Title: Fresh Tomato-Basil Oil
Categories: Italian Herb
Yield: 2 1/2 cups

2	lg	Tomatoes (abt 1 lb)
		Seeded, coarsely chopped
1	c	Packed basil leaves
		Washed and dried
1	ts	Red pepper flakes
5		Garlic clove(s), peeled
3	c	Olive oil

In a deep pot, bring all ingredients to 220 F to 250 F and heat for 20 min. Let cool, and then strain through cheesecloth into a clean, dry bottle.

Serving Suggestion: Boil pasta, toss it with fresh tomatoes and basil, and add tomato-basil oil to match. Serve with salad and bread for a quick main course.

Fine Cooking Dec 95-Jan 96

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