Instructions: Combine halved garlic, whole cloves and vinegar in a small glass bowl; cover and refrigerate atleast 8 hours (this is to kill any botulin spores - for safe keeping, keep the oil in the refrigerator). Drain garlic, discarding vinegar; rinse and pat dry with paper towels. Set aside. Cook tomatoes in boiling water to cover 2 minutes; drain well and pat dry with paper towels. Combining garlic halves, 15 tomatoes, 1 cup olive oil, and salt in container of electric blender; cover and process until mixture is minced, stopping once to scrape down sides. Pour tomato mixture into a jar; add remaining 1 cup olive oil. Cover and refrigerate 24 hours. Let oil stand at room temperature 2 hours. Pour mixture through a wire mesh strainer lined with 2 layers of cheesecloth into a decorative bottle or jar, discarding solids. Thread 2 cloves of garlic and remaining 5 tomatoes on a small wooden skewer; add to jar. Seal bottle with a cork or an airtight lid. Store in refrigerator up to 1 month.

Use in fresh tomato sauces, salad dressings, and marinades for beef; toss with pasta; or brush on bread cubes to toast for croutons.

Yield: 1 1/2
cups

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