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2 garlic heads
16 sun-dried tomatoes halves
2 cups boiling water
1/3 cup grated Asiago
3 tablespoons olive oil
3 tablespoons packed fresh oregano leaves
1 teaspoon red wine vinegar
1/4 teaspoon salt
Preheat the oven to 400¡F. Slice the top quarter off each
garlic head, thereby exposing the cloves. Wrap the heads in
aluminum foil; roast until soft, about 45 minutes. Set aside
to cool for at least 10 minutes.
Meanwhile, place the sun-dried tomatoes in a medium bowl,
pour the boiling water over them, and soak until soft, about
20 minutes.
Place the softened tomatoes and 6 tablespoons of their soaking
liquid in a food processor fitted with the chopping blade
or a large blender. Add the grated cheese, olive oil, 1 tablespoon
oregano leaves, the vinegar, and salt.
Squeeze the pulp from each garlic clove into the processor
or blender. Pulse a few times, then process or blend until
smooth. To store: transfer to a nonreactive bowl, cover, and
refrigerate for up to 3 days; serve at room temperature.
Makes 2 cups
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