SUN DRIED TOMATO DIP

By BobD

Ingredients

• 1/2 pound sun-dried tomatoes
• 10 cloves garlic, smashed and peeled
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons dried thyme
• 1/2 cup olive oil

Details

Servings 3
Adapted from events.nytimes.com

Preparation

Step 1

Put tomatoes in a large pan, cover with water, and bring to a boil over medium heat; then, reduce to a simmer. Cook, covered, for 22 minutes. Drain, and return the tomatoes to the pan.

Add the garlic, oregano, thyme and oil. Cook over low heat, covered, for 20 minutes. Puree; then, store in the refrigerator, tightly covered, for up to a month. Serve at room temperature.