, cut into pieces, and place in a blender
. Blend until pureed. Strain
through a sieve
into a bowl. You should have about 2 1/2 cups puree. If fresh tomatoes are not available use canned.
Heat 1 tablespoon of the olive oil in a non-reactive medium saucepan
until hot. Add the garlic
and saute briefly until light brown. Add the tomato puree
and bring to a boil. Simmer
gently about 5 minutes. Strain through a fine-mesh sieve into a bowl. Discard the solids. Rinse out the saucepan, return the tomato juice to the pan, and bring to a boil. Simmer and strain twice more until the tomato juice is as thick as heavy cream
, about 15 minutes total cooking time. Be sure to lower the heat as the mixture thickens to prevent scorching. You should have about 1/4 cup of very smooth tomato juice. Add 1 tablespoon lemon juice
and taste for salt and pepper.
Pour 1 tablespoon of the olive oil into a small, clean glass bottle with a stopper and swirl to coat the inside. Coat the glass bottle with olive oil and the funnel before straining tomatoes so they don't stick. Strain the tomato juice into the bottle. Let it cool to room temperature. Add olive oil - mixture should be half olive oil and half tomato. Do not shake or mix!