Sun-Dried Tomato Dip - cooking recipe

Ingredients

1/2 c. sun-dried tomatoes (dry, not oil-packed)
2 c. water
10 medium garlic cloves, smashed and peeled
1 1/2 tsp. dried oregano
1 1/2 tsp. dried thyme
3/4 c. olive oil
1/4 c. vegetable oil

Preparation

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.
Cook at 100% in a high-wattage microwave 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 liquid is absorbed.
Transfer to 1 1/2-quart dish; pour both oils over tomato mixture.
Cover tightly with plastic wrap; cook for 5 minutes more. Prick plastic; remove from oven and uncover.
Stir and leave until cool.
Transfer to food processor and puree until smooth, scraping down sides of bowl.
Serve at room temperature with thinly sliced Italian bread, crackers or cut up vegetables.
Will keep in refrigerator (tightly covered) for up to one month.
Makes approximately 3 cups.