Rosemary and Sun-Dried Tomato Oil
Serve this tangy oil as a dip for toasted Snack Crackers.
- Yield: Makes about 1 quart
Source: Martha Stewart Living, January 2003
- 1 cup sun-dried tomatoes (not oil packed)
- 1 bunch fresh rosemary leaves (about 1 cup)
- 1 quart extra-virgin olive oil
In the bowl of a food processor, combine tomatoes and rosemary, and pulse until finely chopped but not completely puree. Add oil, and pulse until combined, about 5 seconds.
Transfer mixture to an airtight container. Refrigerate at least 2 days to let flavors develop. At this point, oil can be stored up to 10 days in the refrigerator. To store longer than 10 days, strain mixture through a double layer of moistened cheesecloth into another airtight container, discarding solids. Before serving, bring to room temperature.