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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
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The microwave works well for reconstituting dried foods such as apricots, mushrooms, and-in this case-sun-dried tomatoes. Ingredients:
1 cup sun-dried tomatoes, packed without oil |
3/4 cup water |
1/2 teaspoon dried oregano |
1/2 teaspoon dried thyme |
3 garlic cloves, crushed |
2 cups chopped seeded tomato |
3 tablespoons olive oil |
1/4 teaspoon salt |
72 (1/2-inch-thick) slices diagonally cut french bread baguette, toasted (about 18 ounces) |
Directions:
1. Combine first 5 ingredients in a 1-quart casserole, and cover with lid. Microwave at HIGH for 7 minutes or until sun-dried tomatoes are tender, stirring after 3 1/2 minutes. Combine the sun-dried tomato mixture, chopped tomato, oil, and salt in a blender or food processor; process until well-blended. Serve with toasted baguette slices.
2. Note: The dip will keep in the refrigerator for up to 2 weeks.
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