Monday, August 26, 2013

Cheesy Tomato Oil

HI GUYS.  Sorry for the brief delay.  We missed you. 

I was in Maine a couple of weekends ago and my Mom made the most delicious food ever.  It was a compilation of all my favorites - lobster, more lobster, sausage and pepperoni bread, this ridiculous blueberry cream cheese crumble dessert that I'll post about on Wednesday and THIS.  Let me just tell you what THIS is.  It's tomato oil, according to my Mom.  She's a freak of nature and just whips stuff up like this and doesn't really realize how genius some of her simple creations are. Olive oil, San Marzano tomatoes, cheese, and lots of garlic.  I can't tell you how incredible this is.  You'll just have to take my word and make this stat. 

So there's the quick way and there's the long way.  I've had them both and knowing how impatient I am, I think I'll make it the quick way from now on.

You can either get a large can of San Marzano tomatoes or you can get a jar of your favorite pasta sauce.  Rao's is amazing and is packed with flavor already.  If you go the traditional (long way) you need to simmer the sauce for a long time in the oven.  Like for 45 minutes to an least. So just get a good sauce that's already been simmered low and slow and call it a day.

Before adding the sauce, add the olive oil, thinly sliced garlic and red pepper flakes to your serving dish. Simmer in the oven for 10 minutes to infuse the oil.

Next add your sauce (be careful because the oil is hot), mozzarella, Parmesan, and basil and pop it back in the oven for another hour or so, or if using a jar of pre simmered sauce, just cook until heated through, about 20 minutes at 400 degrees.

Take it out of the oven and let it cool for at least 10 minutes before serving.  If you can.  Charlie swooped in at about 3 minutes into cooling time.  Serve this as is with a loaf of crispy crunchy bread, like a french baguette.

This is soooo delicious.  Soooo savory and soooo easy to make.  My Mom made like twice this much and just left it on the counter.  It was basically gone in 4 hours.

This is going to be my new go to company dish.  It's communal, soul satisfying, rustic and yum.

Here's the recipe: 

1/2 Cup Extra Virgin Olive Oil
1/2 Tsp of Red Pepper Flakes
2 Garlic Cloves, sliced very thin 
1 Large Can of San Marzano Tomato Puree (or a jar of your favorite marinara sauce) 
1, 8 oz Container of Fresh Mozzarella Cheese (cherry size) 
1 Cup of Freshly Grated Parmesan Cheese 
5-6 Leaves of Fresh Basil 
Fresh Crusty Bread

Preheat oven to 400 degrees.  Add garlic and pepper flakes to oil and heat in the oven for 10 minutes to infuse oil. Add tomato sauce, both cheeses, and basil. If using San Marzano tomatoes, simmer in the oven for 45 minutes to an hour.  If using a jar of marinara sauce, you can cut the simmer time in the oven to 20-30 minutes. Serve with fresh crusty bread that's been heated slightly in the oven and enjoy!

Stay hungry!

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