¾ - 1 cup extra virgin olive oil, Arbequina
- 3 tablespoons balsamic vinegar
- 4 cloves garlic, paste
- 2 shallots, paste
- ¼ cup parsley minced
- 3 cups dried heirloom tomatoes*, crumbled, reconstituted in hot water-drained and chopped fine.
Combine all ingredients and toss to incorporate; refrigerate so tomatoes have a chance to bloom.Note- you will have more than you need for this recipe, however you can use leftover for bruschetta, pastas, vegetables and other items. *Sun-dried tomatoes not packed in oil will also work.