Sun-Dried Tomato Dip - cooking recipe

Ingredients

3 oz. sun-dried tomatoes
3/4 c. white wine vinegar
1/3 to 2/3 c. virgin olive oil
1 mashed clove garlic
2 Tbsp. Parmesan cheese
1 Tbsp. dry white wine
dash of freshly ground pepper
6 capers, rinsed
1 tsp. basil
1/2 tsp. oregano
1/4 tsp. each: thyme, tarragon, marjoram and parsley

Preparation

Place tomatoes in a shallow dish; cover with vinegar.
Let stand 1 hour; drain.
Using food processor or sharp knife, chop tomatoes into bite size pieces.
Combine remaining ingredients. Serve at room temperature with pita chips, Italian bread or bagel chips, or toast thick slices of French bread, top with the dip and serve on a platter decorated with fresh parsley.