Go Back Email Link
site logo

Sun Dried Tomato Dipping Oil

Print Recipe

Ingredients

  • 4 oz sun-dried tomatoes finely minced
  • 1/2 cup extra-virgin olive oil
  • 2 garlic cloves finely minced
  • 2 tablespoons fresh basil cut chiffonade (ribbons)
  • 1 teaspoon dried oregano
  • 1 teaspoon flakey sea salt or to taste
  • Freshly ground black pepper to taste

Instructions

Step 1: Toast the Garlic

  • Place garlic in a small saucepan over low heat.
  • Allow it to toast slightly but do not let it brown. Browned garlic can turn a little bittersweet and we want to have a mellow and sweet garlic flavor.

Step 2: Add the Tomatoes and Seasoning

  • Add oregano and sun-dried tomatoes.
  • Stir for 1 minute to get the herbs and tomatoes to release their aroma.

Step 3: Add the Olive Oil

  • Add olive oil and gently simmer. Do not boil.
  • When it starts to simmer, remove from heat.

Step 4: Let the Flavors Infuse

  • Let cool on a hot stove for 5-7 minutes. Stir occasionally.
  • The “resting time” allows the oil to absorb all of the wonderful flavors of the garlic, herbs and tomatoes.

Step 5: Finish with Fresh Herbs

  • Remove from heat and let cool for 2-3 minutes.
  • Add fresh basil, salt and black pepper.
  • Serve immediately while warm or allow it to cool to room temperature before serving.

Notes

  • For the best flavor, warm the oil first and then let it rest for 15–20 minutes before serving.
  • This dipping oil pairs beautifully with artisan bread, focaccia, breadsticks, or as part of an Italian-inspired appetizer board.
  • Store leftovers in an airtight container in the refrigerator for up to 3–5 days.
  • The olive oil will solidify when chilled. Allow it to come to room temperature or gently warm before serving.
  • To cut basil into a chiffonade, stack the leaves, roll them up like a cinnamon roll, and thinly slice into ribbons.