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Olive Oil Recipes, 4/27/12

Peter Brave

Brave New Restaurant

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2 Roma tomatoes

1 cup extra virgin olive oil

2 cloves garlic

4 bay leaves

10 peppercorns

Cut Roma tomatoes in half. Then, cover totally in EVOO. Place in pouch and bake at 220 for 12-14 hours.

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2 tbsp mustard Dijon style

1/4 cup balsamic vinegar

1/2 cup EVOO

1 tbsp garlic

Salt & pepper to taste

Mix mustard, vinegar & garlic. Then, stream in EVOO.

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