Sun-Dried Tomato Oil

1/2 cup of dry sun-dried tomatoes (do not use the marinated or bottled in liquid type of sun-dried tomatoes, only use the dry style) 1 cup olive oil Rehydrate tomatoes in boiling water for about 3 minutes. Drain well, and puree tomatoes with the oil in a blender or food processor. Pour mixture into a sterilized glass container and cover. Refrigerate 1 day. The oil will cloud and may thicken. Let it sit at room temperature until it´s clear again. Strain, and pour into a sterilized glass jar, covering or corking tightly. Keep oil in refrigerator and use within one week. This is a real treat drizzled over seafood, beef, and poultry. Use as a dipping oil for crusty French and Italian breads. Coat and cook fresh croutons in this oil, and use it to season pasta salads.