Combine halved garlic, whole cloves, and vinegar in a small glass bowl; cover and refrigerate at least 8 hours. 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.
Combine garlic halves, 15 tomatoes, 1 cup olive oil, and salt in container of an 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 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.
Oxmoor House Cooking Light Collection
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