Recipe - Infused Tomato Oil (Hl)

1 cup Ripe tomatoes, chopped
2 cup Olive oil or canola oil

Place tomatoes and oil in a pot and bring to a boil. Remove from heat and
cool. Once cooled, place oil and tomato mixture in a food blender. Blend
until wellblended. Strain through a sieve or cheesecloth.

Yield: 2 cups

Nutrtional information per serving: Per tablespoon: 160 Calories, 18 grams
of fat

(Courtesy of Chef Scott Hunnel, Victoria & Albert's, Florida ) Copyright,
1997, TV FOOD NETWORK, G.P., All Rights Reserved

Busted by Gail Shermeyer 4paws@netrax.net on 199724,,

Recipe by: TVFN: RECIPE FOR HEALTH SHOW #RHE87 Posted to MCRecipe Digest
V1 #639 by 4paws@netrax.net (ShermeyerGail) on Jun 07, 1997