Ingredients
1/2 gallon blended oil (25% virgin olive oil / 75% canola oil)
12 oz tomato paste (amount in question - might be 1/2 oz tomato paste)
1/2 cup dry rosemary
1/2 cup dry thyme
1/2 cup dry basil
8 oz boiling water
2 tbsp garlic powder (McCormick`s is good)
7 oz sun-dried tomatoes
1/4 cup chopped parsley
7 oz salt & pepper - use only Kosher salt & white pepper (1/2 & 1/2 )
Preparation
In a sauce pan - heat oil, add dry rosemary, thyme, and basil. Bring to a simmer and let simmer for 3 minutes. Remove from heat and drain oil from herbs and discard herbs.
Reconstitute sun dried tomatoes in the boiling water for 5 minutes and drain.
Add together all oil, garlic, tomato paste, sun dried tomatoes, salt and pepper, and parsley. With a burr mixer (hand-held stick type mixer) on low, blend very fine for 45 seconds.*
Refrigerate to 41 degrees F. Good for 2 weeks. Keep refrigerated.
*If using a food processor, add all dry ingredients first and make sure oil is not hot.
