2 ½ c. extra light olive oil
4 cloves garlic, crushed
2 T. dried rosemary (or 1 T. fresh)
1 small dried red chili
2 c. dried Roma tomatoes
1 T. dried parsley (or 2 T. chopped fresh)
1 T. dried oregano (or 2 T. chopped fresh)
Heat ½ c. olive oil in a medium saucepan over medium heat. Once hot, remove from heat and add garlic, rosemary, and chili. Remove from heat and let stand 1 hour.
Soak dried tomatoes in boiling water to cover in a medium bowl until softened, about 30 minutes. Drain and pat dry using paper towels.
Pack the tomatoes, parsley, and oregano into sterilized pint jars. Pour in the flavored oil through a strainer, discarding the seasonings. Add additional olive oil to cover the tomatoes. Close jars with canning lids and keep refrigerated up to one month.
