Sun Dried Tomato Dip

1. 1

   Combine tomatoes, water, garlic, oregano and thyme in a 13x9x2-inch oval glass or ceramic dish.

2. 2

   Cover tightly with microwave plastic wrap.

3. 3

   Cook at 100% in a high-wattage oven for 8 minutes.

4. 4

   Prick plastic to release steam.

5. 5

   Remove from oven and uncover.

6. 6

   Stir well.

7. 7

   Re-cover and cook for 8 minutes longer.

8. 8

   Prick plastic to release steam.

9. 9

   Remove from oven and uncover.

10. 10

    Stir well and allow to stand, stirring occasionally, until cool and most of the liquid has been absorbed.

11. 11

    Transfer to a 1 1/2 quart souffle dish.

12. 12

    Pour 3/4 cup of the olive oil and the vegetable oil over the tomato mixture.

13. 13

    Cover tightly with microwave plastic wrap and cook for 5 minutes.

14. 14

    Prick plastic to release steam.

15. 15

    Remove from oven and uncover.

16. 16

    Stir and allow to stand until cool.

17. 17

    Transfer to the work bowl of a food processor and puree until smooth.

18. 18

    Scrape into a large bowl and stir in remaining olive oil if serving immediately.

19. 19

    Otherwise, pack in a refrigerator storage container with a tightly fitting lid.

20. 20

    The dip will keep as long as a month, so think about making the whole quantity.

* Per serving · 4 servings · Values may vary.

No additional tips available.