How to turn almost any vegetable into oil

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

We have already talked about recipes for fragrant butter with herbs and spices, which can be an excellent replacement for a standard pack of butter, but this recipe can be considered one of the original ways of preparing vegetables for the winter. Vegetable oil can be prepared on almost any basis (we chose tomatoes) and served with steaks and poultry, added to side dishes and sauces, or simply spread over hot toast.

You can start your acquaintance with such oil with a basic recipe that includes no more than 1-2 vegetable ingredients, and then increase their amount by combining your favorite flavors with each other. The basis of the bases is tomatoes and onions. Let's start with them, and add a little dried marjoram for added aroma.

For a vegetable base, finely chopped onions should be sautéed in olive oil, supplemented with a pinch of dried marjoram and chopped tomatoes. Now all that remains is to extinguish the contents of the pan for about 10 minutes, season with salt and sugar to taste, and half the work is done.

It is better to remove the oil from the refrigerator before cooking vegetables, so that it has time to soften. When the vegetables are cooked and have time to cool slightly, puree them with a blender, then add cubes of soft butter and re-whisk all the ingredients until smooth.

The finished butter can be spread on the toast still soft, put a couple of tomato slices on top, once again season everything with coarse sea salt, marjoram and freshly ground pepper and enjoy a perfectly simple snack. Or you can wrap the oil in foil or cling film and leave it stored in the freezer for up to three months. Although it is unlikely to last so long …

Ingredients:

• 170 g tomatoes;
• 1 small sweet onion;
• 1 ½ teaspoons dried marjoram;
• 1 1/2 teaspoons olive oil
• salt and sugar to taste.

Preparation

1. Heat some olive oil in a skillet and use it to sauté finely chopped onions. When the latter becomes transparent after about two minutes, add dried marjoram to it and wait for it to smell.
2. Add small diced tomatoes to the onion and keep the vegetable base over medium heat for about 10 minutes, stirring occasionally. The finished vegetable base should not be watery, its consistency is more like a very thick tomato sauce.
3. Season vegetables to taste, chill slightly and purée with a blender. Add cubes of soft butter to the tomato puree and whisk the mixture again until smooth.
4. Taste the vegetable oil right away or store it wrapped in plastic or foil in the freezer for up to three months.