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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.