Hot Tomato Oil

See that red ‘sauce’ in the background there? With the two pieces of bread flanking the plate? That’s hot tomato oil. Despite my affinity for halibut and pasta (the entrée in the foreground), the oil was the star of the show. UnBElievable. And to think, I was inspired by the walking hilarity that is Guy Fieri & his tough-to-not-watch show, Diners, Drive-ins & Dives. His feature on Pastabilities included this luscious, just begging-to-be-dipped sauce that people were lapping up at the Syracuse venue. I decided to try to recreate with a few changes and it was honestly amazing. I HIGHLY suggest you give it a shot.



  • San Marzano tomatoes, crushed
  • 1/4 yellow onion, diced
  • 1 shallot, diced
  • 10 cloves garlic, rough chopped
  • 2 serrano peppers, diced
  • 2 cups, EVOO
  • 2 tbsp, sriracha
  • 2 tbsp, brown sugar
  • salt, to taste


  • heat oil in pot on medium heat
  • once bubbling even slightly, add garlic, shallots, serranos
  • boil for about five minutes, or until caramelized
  • separately, begin heating tomatoes in separate pot
  • drain – and save – oil, separating solids
  • deposit solids into tomato mixture, stir thoroughly
  • add sriracha & brown sugar to tomato mixture
  • sautée tomato mixture for ten minutes
  • add oil back into tomato mixture, remove from heat
  • serve with crusty bread (or drink with a straw, jk – kind of)
  • YUM!