Marinated Dried Tomatoes in Olive Oil

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.