Hot Tomato Oil

Hot Tomato Oil

This recipe is my version of the hot tomato oil made famous by Pastabilities restaurant of Armory Square in Syracuse, NY.

28 ounces Of San Marzano Whole Tomatoes Drained

Three Minced Garlic Cloves

Two Tablespoons Of Sriracha Hot Chili Sauce

1/3 Cup Of Olive Oil

Two Teaspoons Of Sea Salt

1/2 Teaspoon Of Sugar

Into a food processor, add the tomatoes, the garlic, the chili sauce, the sea salt, and the sugar. Pulse until smooth.

Add the olive oil to a 12-14 inch skillet. Cook on low heat for 3 minutes. Add the tomato mixture to the olive oil. Stir well to incorporate all of the ingredients. Simmer on low heat for 15 minutes stirring occasionally. Taste and add more sea salt and/or chili sauce, if desired.

Serve over your favorite pasta or use as a dipping sauce.

Tomato

17 thoughts on “Hot Tomato Oil”

  1. I just tried this recipe. While it does taste very good, it’s nothing close to the actual Pastabilities hot tomato oil.

  2. There is a BIG difference between this recipe vs. Pastabilities: They INFUSE the olive oil with slivered garlic, carmelizing it. Then they strain the oil and reserve the garlic. They add the tomato mixture to the EVOO and cook. Last, they stir in the carmelized garlic and serve with bread. I have not had Pastabilities’ tomato oil, but I just saw them make this on Diners, Drive-Ins and Dives!

    1. Thank you for the comment. This recipe is my version of hot tomato oil. It is not how Pastabilities prepares it according to what was seen on Triple D. That is the first time that the actual recipe was revealed. My recipe was developed in my kitchen according to how I remembered the sauce tasting at Pastabilities. Before Triple D, the recipe was a secret and was never published anywhere. I just tried to replicate the flavors.

  3. Thanks so much! This recipe was wonderful! Quick and easy…and delicious [whether it tastes like Pastabilities or not]. I think I’m going to put it on everything!

  4. The people who are saying it’s not the same obviously have close ties to the owner of the restaurant. It’s a fine recipe and the original wasn’t genius or anything.

  5. As a born and raised upstate New Yorker, I would have to say this is a great hot oil recipe! I roasted the garlic in the oven and threw in hot pepper flakes! Beats waiting in the freezing cold for a table at past abilities ANYDAY!

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