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Sundried Tomato Oil

Ingredients:

1 cup canola oil
2 tbsp coarsely chopped sundried tomatoes
1 tbsp coarsely chopped shallots
2 large cloves garlic, halved

Directions:

Pour canola oil into a 2-cup glass-measuring cup. Add the sundried tomatoes, shallots, and garlic. Set the container on a pie plate in the center of the oven. Heat at 300F for 2 hours. Remove from oven and let cool for 30 minutes. Line a strainer with a coffee filter. Strain oil into a clean jar, cover, and refrigerate. Use oil within one month.

Recipe compliments of the MN Canola Council.