Sun-Dried-Tomato Dip

Ingredients

• ½ pound sun-dried tomatoes
• 10 cloves garlic, smashed and peeled
• 1 ½ teaspoons dried oregano
• 1 ½ teaspoons dried thyme
• ½ cup olive oil

• Nutritional Information

  • Nutritional analysis per serving (24 servings)

    66 calories; 4 grams fat; 0 grams saturated fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 1 gram protein; 23 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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3 cups

Preparation

1. Put tomatoes in a large pan, cover with water, and bring to a boil over medium heat; then, reduce to a simmer. Cook, covered, for 22 minutes. Drain, and return the tomatoes to the pan.
2. Add the garlic, oregano, thyme and oil. Cook over low heat, covered, for 20 minutes. Puree; then, store in the refrigerator, tightly covered, for up to a month. Serve at room temperature.