Ingredients

One jar sundried tomatoes (oil drained)
5 garlic cloves

3 tbsp balsamic vinegar

2 tbsp white wine

1 tsp dried oregano

3 tbsp fresh basil

Salt/pepper/sugar to season

Roast the garlic cloves in their skins in a low heat oven for 15 minutes then allow to cool and remove skin

Drain the jar of sundried tomatoes but retain some oil for later

Pat dry the sundried tomatoes with kitchen towel

Put the sundried tomatoes in a food processor together with the garlic cloves and all other ingredients

Blitz on full power until it becomes a smooth paste if consistency is too dry add some retained oil from the jar of sundried tomatoes

When you have reached a consistency you are happy with chill for a minimum of 2 hours to allow the flavours to combine and develop

Serve with toasted pitta breads, cheese crackers or artisan olive bread

Include as part of a Mediterranean mezze selection with a selection of olives, roasted peppers, continental meats and cheeses