How to make it

  • Place the tomatoes in a food processor and chop to a coarse puree. Remove and reserve them.
  • With the motor of the processor running, drop in the garlic and chop it fine, scraping down the workbowl once or twice. Add the capers and process the mixture to a course puree. Turn off the machine.
  • Return the chopped tomatoes to the processor. Add the basil, 1/2 tsp. salt, the oregano, rosemary, 3 tbsp. oil and the vinegar. Process the ingredients briefly, just long enough to mix them well; the texture should be slightly rough. Taste the mixture and add more seasonings and, if desired, more oil, stirring in the additions by hand to avoid over-processing.
  • Scrape the tomato essence into a clean, dry jar and store it, covered, in the fridge where it will keep indefinitely. Let it come to room temperature before serving. Makes about 1 cup.

Reviews & Comments 4

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    " It was excellent "
    bluewaterandsand ate it and said...
    Sounds great! I have tomatoes and basil in our garden.
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    " It was excellent "
    shepherdrescue ate it and said...
    Wow, this sounds heavenly, I think it would go on everything! Well, except chocolate cake, maybe... LOL! This has to be at least a 5!
    Was this review helpful? Yes Flag
    " It was excellent "
    debwin ate it and said...
    looks delicious, a great addition to my ever growing recipe file...thanks
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  • spotthecat1 9 years ago
    Wow...looks super! Would you serve this on toasted crusty bread? Definately going to try this one! Thanks
    Was this review helpful? Yes Flag

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