Sun Dried Tomato Dressing

This recipe is adapted from Pioneer Woman, who adapted it from Ina Garten. Ree's recipe was a bit too garlicky for my lack of gall bladder, I think balsamic vinegar adds a Mediterranean kick, AND why waste that colorful oil from the tomatoes!? My friend La asked me today for a good dressing for a pasta salad and this was the first one that popped into my mind. This recipe makes more than enough for a one-box of pasta salad, which is fantastic, because reserve the extra and serve it over a log of goat cheese. Mmmm.... nothing could be finer than to eat this on baguette slices for dinner in the summer!

Ree's original recipe can be found by clicking here.

Ingredients
1 8 oz. jar sun dried tomatoes (in oil)
2 cloves garlic
3 Tbs vinegar - either red wine or Balsamic
EVOO
salt and pepper to taste

Process

1. Using a wire strainer over a measuring cup, drain the sun dried tomatoes.
   
2. In a food processor or blender, blend tomatoes, garlic, salt, pepper and vinegar until chopped.
   
3. To the measuring cup of tomato oil, add EVOO until the it is 1 cup full.
   
4. While blending, slowly drizzle the oil into the tomato mixture.
   
5. Continue blending until smooth.
   
6. Use as a dressing for a pasta salad, as a tapanade for bread, or as a topping for soft and spreadable cheeses.