Sun-dried Tomato Dip

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Title: Sun-dried Tomato Dip
Categories: make-ahead, sauces/dips
Yield: 3 cups

1/2 lb sundried tomatoes; dry; not
-in oil
10 cloves garlic
1-1/2 ts oregano
1-1/2 ts thyme
1-1/4 c olive oil
1/4 c vegetable oil

1. Reconstitute the sundried tomatoes in boiling water according to
package directions.

2. In saucepan over low, combine tomatoes with remaining ingredients, and
cover and cook for 20 mins.

3. Puree in food processor. Will keep in fridge for up to one month if
covered tightly.

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Also could be used for pasta.

Contributor: The (Thornhill) Liberal
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