Ingredients:
1/4 cup olive oil
2 Tbls Sun-Dried Tomatoes (you really can use as much as you want, but start with 2 Tbls)
1/4 tsp dry thyme
1/4 tsp dry basil
2 garlic cloves or 1/2 tsp minced fresh garlic
1/4 tsp dried or fresh onions
1/4 rosemary
2 pinches of salt and pepper
Directions:
1. In a bullet blender or mincer, chop up sundried tomatoes and garlic to your preferred consistency with the cross-blade. Some like them lumpy with big chunks, others like it smooth and evenly minced. I minced mine, so it only took a couple pushes on the bullet blender to get them where I wanted. If they are really dry and don't chop well, add a little olive oil so they will mince better. Set aside.
2. Combine dry basil, thyme, (rosemary opt.), salt and pepper in another bullet blender cup and chop with the flat blade to get them really mixed and in small pieces.
3. Add the spices and tomato/garlic mixture together in a small bowl and add olive oil to the mixture until you have it to your desired wetness. Some like a lot of oil, like my husband, and some like a little oil with more chunky tomato stuff, like my father. Its up to you.
4. Let the mixture sit for 2-4 hours so the flavors can all come together. We ate ours right away and it still tastes great.
To make a huge jar of it, you can times the recipe by 6-8 and its should make a good amount. The amount I have here in this jar has little oil, so when I want to use some, I put some on a dipping plate and add more oil.
