So I mixed and fried some tomatoes with tallow and really liked the taste. Tomatoes seem to be very potent at changing a fats flavour.
So I tried to do the same with extra virgin olive oil and notice I can still taste the olive oil at times even though I had used a lot of tomatoes but I probably fried for less time around 8 minutes which I imagine is still a lot.
Just wanting to know what factors determine how well the tomatoes will change the taste of the oil? I used a lot of tomatoes but that didn’t seem to ensure the olive oil taste was completely gone. Do I need to do it for longer ie more frying of tomatoes the evo will taste more like tomatoes or if the tomatoes have melted after 8 minutes should that be enough and further frying won’t make the oil taste more like tomatoes?
Or is there something about olive oil that always makes it taste like olive oil even when cooked? I doubt this because when I previously cooked a soup with a few ingredients including olive oil and tomatoes and the evos strong taste had completely gone.
Thanks
