I am a huge butter fan. However, sometimes I just want something different with my bread. To address that, I have been making compound butters and dipping oils for a long time.
I once went to an Italian restaurant where they served a very delicious sun dried tomato dipping oil with their bread. I really enjoyed it and decided to try to either replicate it or make it better. Today’s recipe is the result of that effort. It is simple and delicious! I encourage you to give it a try!
Sun dried tomato and herb dipping oil
Ingredients
Extra virgin olive oil: Use a good quality olive oil where you like the flavor
Avocado oil: I find that the flavor of olive oil can over power the other flavors. So I cut it with some neutral flavored oil such as avocado oil.
Sun dried tomato paste: You can certainly substitute with regular tomato paste, but the flavor here is much better with tomato paste made from sun dried tomatoes.
Garlic: As I have stated in previous posts, I like to use Dorot’s frozen garlic. It tastes fresh and is finely minced. You can find this, or a similar brand, in your local grocery store.
Dried rosemary
Red pepper flakes
Sea salt
Finely grated parmigiano reggiano
Dried thyme
Italian seasoning
MSG: This is optional, but certainly worth the extra flavor punch!
Oil packed sun dried tomatoes
Instructions
Combine all ingredients in a jar with a tight fitting lid.
Shake the jar vigorously to fully combine.
Allow to rest for at least 4 hours prior to use. This allows the dried herbs to hydrate and to flavor the oil.
Store in the refrigerator. Since the oil with slightly solidify from the cold, make sure to allow time to bring this to room temperature prior to use.
Note:
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