----- Now You're Cooking! v4.56 [Meal-Master Export Format]

      Title: Sun-dried Tomato Dip
 Categories: make-ahead, sauces/dips
      Yield: 3 cups

    1/2 lb sundried tomatoes; dry; not 
           -in oil
     10    cloves garlic
  1-1/2 ts oregano
  1-1/2 ts thyme
  1-1/4 c  olive oil
    1/4 c  vegetable oil

  1.  Reconstitute the sundried tomatoes in boiling water according to       
  package directions.                                                        
                                                                             
  2.  In saucepan over low, combine tomatoes with remaining ingredients, and 
  cover and cook for 20 mins.                                                
                                                                             
  3.  Puree in food processor.  Will keep in fridge for up to one month if   
  covered tightly.                                                           
                                                                             
  ~~~~~~~~~~~~~~~~~~~~~~~~~~~                                                
                                                                             
  Also could be used for pasta.                                              

  Contributor:  The (Thornhill) Liberal
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