Sun Dried Tomato Dip

Directions

Combine tomatoes, water, garlic, oregano and thyme in a 13×9×2-inch oval glass or ceramic dish.

Cover tightly with microwave plastic wrap.

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

Prick plastic to release steam.

Remove from oven and uncover. Stir well.

Re-cover and cook for 8 minutes longer.

Prick plastic to release steam.

Remove from oven and uncover.

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

Transfer to a 1½ quart souffle dish.

Pour ¾ cup of the olive oil and the vegetable oil over the tomato mixture.

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

Prick plastic to release steam.

Remove from oven and uncover.

Stir and allow to stand until cool. Transfer to the work bowl of a food processor and purée until smooth.

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

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

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