Canola Recipe Searchable Database

Sundried Tomato Oil

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

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.