Makes about 1 1/2 cups

4 cloves garlic
1 1/2 cups plus 2 tablespoons olive oil
1/4 cup chopped white onion
1/4 cup chopped celery
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh oregano
2 bay leaves
1/2 cup canned tomato purée
 

Peel and chop garlic.
Heat 1/4 cup olive oil in a small saucepan over medium heat. Add chopped garlic, onion, celery, basil, oregano, and bay leaves. Sauté for 4 minutes or until vegetables are tender. Add tomato purée. Lower heat and cook, stirring constantly, for 15 minutes. Then add remaining olive oil and cook, stirring occasionally, for 20 minutes. Remove from heat and set aside for at least 8 hours to allow the oil to rise to the top.
Using a small ladle, remove the tomato-flavored oil, being careful not to disturb the solids that have settled on the bottom of the pan. Discard the solids. Pour the oil into a nonreactive container. Cover and refrigerate for up to 2 weeks.
Tomato oil can be used as a flavoring for vinaigrettes or to garnish a
finished plate.