Dressings
6 Dry-packed sun-dried tomato halves
2 tbsp red wine vinegar
2 tbsp olive oil
1 garlic clove, minced
1/4 tsp dried thyme
1/4 tsp sugar
pinch saly
Try this dressing over steamed green beans or a salad of cucumber and tomato, or brushed onto grilled vegetables.
Dressing can be refrigerated, covered, for up to 1 day.
Immerse tomatoes in 1/2 cup boiling water. Let stand for 10 minutes or until softened. In blender or mini food processor; purée tomatoes with water. Add vinegar; oil, garlic, thyme, sugar and salt; pulse just until blended.