Number of servings : About 1 L (4 cups)
Prep time: 25 minutes
Type of meal : | Salads | Salads
Special diet :
8 sun-dried tomatoes (not in oil)
125 mL (1/2 cup) water
8 garlic cloves, peeled and stemmed
750 mL (3 cups) extra-virgin olive oil
2 sprigs rosemary
10 mL (2 tsp) sea salt
45 mL (3 tbsp) dried basil
45 mL (3 tbsp) dried oregano
30 mL (2 tbsp) dried thyme
5 mL (1 tsp) fennel seeds
5 mL (1 tsp) chili flakes
30 mL (2 tbsp) commercial hot sauce (Louisiana, Red Hot, etc.)
3 bay leaves
- Place sun-dried tomatoes in a saucepan with the water and cover. Bring to a boil and remove from heat. Add garlic and let sit 20 minutes. Remove tomatoes, blot well and chop finely. Remove garlic and reserve.
- In a frying pan, heat 1/2-cup oil over high heat for 5 seconds. Add the rosemary, the tomatoes, drained garlic and salt. Remove from heat.
- In a clean glass bottle, place rosemary, tomatoes, garlic, oil from the pan, remaining olive oil and all remaining ingredients.
- Seal bottle.
- Keep in refrigerator and shake before using.
Cook’s tip: Try experimenting with other types of oils for different flavours.