3 oz. sun dried tomatoes
3/4 c. white wine vinegar
7 cloves garlic, sliced
2/3 c. olive oil
2 tbsp. Parmesan cheese, grated
1 tbsp. white wine
6 black pepper corns, whole
1 tsp. dried basil
1/2 tsp. dried oregano
1/4 tsp. dried tarragon
1/4 tsp. dried thyme
1/4 tsp. marjoram
1/4 tsp. dried parsley

Place tomatoes in shallow bowl. Pour vinegar over and let stand 1 hour, stir occasionally. Drain tomatoes, discard vinegar. Combine remaining ingredients, add tomatoes. Cover and let stand at room temperature for 24 hours. Will keep in refrigerator 2 weeks, bring to room temperature before serving.

Serve on French bread, baguette slices, tossed in salads or with pasta.