Sun-Dried Tomato Dip

Ingredients

• 12 c sun-dried tomatoes dry not oil-packed
• 2 c water
• 10 medium garlic cloves smashed and peeled
• 1 12 tsp dried oregano
• 1 12 tsp dried thyme
• 34 c olive oil
• 14 c vegetable oil

Directions

1. Combine tomatoes water garlic and herbs in a 13 x 9 x 2-inch glass or ceramic dish and cover tightly with microwave plastic wrap
2. Cook at 100 in a high-wattage microwave oven for 8 minutes Prick plastic to release steam
3. Remove from oven and uncover stir well
4. Re-cover and cook for 8 minutes longer
5. Prick plastic to release steam
6. Remove from oven and uncover stir well and allow to stand stirring occasionally until cool and most of liquid is absorbed
7. Transfer to 1 12-quart dish pour both oils over tomato mixture
8. Cover tightly with plastic wrap cook for 5 minutes more Prick plastic remove from oven and uncover
9. Stir and leave until cool
10. Transfer to food processor and puree until smooth scraping down sides of bowl
11. Serve at room temperature with thinly sliced Italian bread crackers or cut up vegetables
12. Will keep in refrigerator tightly covered for up to one month
13. Makes approximately 3 cups