Don’t mistake this recipe for tomato soup, I don’t blame you, it totally looks like it. It’s a dipping sauce, and it’s highly addictive. So get your favorite crusty artisan bread, and get ready to dip it in this yummy chile & tomato oil. It’s the perfect appetizer to take to a party or even to serve for a special dinner at home.
Have you ever eaten something that was so good, that you just had to learn how to make it? Well, for me, this was that recipe. Back home, there is a restaurant that makes the best Italian style food (it was one of my favorite restaurants). My husband and I loved to go there a lot for date nights and we always got their dipping sauce. It was an appetizer that was served with artisan bread, and it was so delicious. Even when we finished the bread, we would order their pizza and dipped it in that same sauce. I knew, since I moved from Guam, I had to figure out how to make it for myself.
This recipe is too easy to make, and it only takes a few minutes of your time. It has a clean taste of tomatoes, a hint of flavor from the chile, and sweetness from the agave. And don’t be scared, this isn’t a spicy appetizer, the chile is in there for the flavor! I’m warning you though, it’s gonna be addictive! If you like Italian style recipes, you’ll love this one.
If you try out this chile & tomato oil, let me know what you think! Leave me a comment and don’t forget to rate this recipe. You can also tag me on Instagram @flouredframe, I can’t wait to see your recreations!
📖 Recipe
Chile & Tomato Oil
Equipment
- Sharp knife
- Chopping Board
- High-speed blender
- Medium-sized saucepan
- Heatproof bowl
- Measuring cups
Ingredients
- 1 cup Olive oil
- 5 Garlic cloves (thinly sliced)
- 1 can (280oz) San Marzano tomatoes (crushed)
- 1 can (4.5oz) Hatch green chiles (mild)
- 1 tablespoon Agave
- 1 tablespoon White vinegar
- 1 ½ teaspoons Salt
- ½ teaspoon Black pepper
- ½ teaspoon Crushed chili flakes (Adjust to spice preference)
- Crusty artisan bread (I used Ciabatta)
Instructions
- In a medium-sized saucepan, heat up the olive oil and add in the sliced garlic. Cook the garlic until it is golden. Don’t let it get too brown, or it will get bitter in the final product. In a bowl or large measuring cup, strain the garlic from the oil. Be careful, the oil is very hot! Set aside.
- In a blender, add the tomatoes, green chile peppers, garlic, vinegar, agave, salt, black pepper, and chili flakes (if using). Blend on high until smooth. Then set it to low, and slowly pour in the olive oil until it has fully emulsified.
- Pour the sauce into the same saucepan from earlier and cook on medium-high heat for 5-7 minutes. Stirring occasionally until it starts to bubble. Serve with some fresh artisan bread and enjoy! This will make a large batch, so you can store it in the fridge, it will keep for a week, or give some away to friends!
Notes
- This makes a big amount, perfect to serve at a party. Half the recipe if you're not looking to make a lot or freeze the rest.
Joshi says
I just recently moved from Guam and I could not stop thinking about this exact same dish. I am beyond happy that I found this recipe and read your message!!! So so good!
Floured Frame says
I'm so glad you found this recipe! And I know how hard it is to when you can't find something that you used to enjoy, which is why I made it in the first place haha. This is truly one of my favorite recipes, and it's just so delicious dipped in some crusty artisan bread.