Fustini's Sundried Tomato Vinaigrette

Directions

1. Place sun-dried tomatoes in small ceramic or metal bowl. Combine Fustini&rsquo,s 18 Year Traditional Balsamic Vinegar and Fustini&rsquo,s Vinoso Vinegar in a small sauce pan and bring just to a simmer, 2 to 3 minutes over medium heat. Pour the heated mixture over the sun-dried tomatoes and let steep for approximately 15 to 20 minutes to reconstitute the tomatoes and the vinegar has cooled.
2. Place the cooled mixture, along with the reconstituted sun-dried tomatoes and the garlic into the cup of a blender and process until smooth. (If the mixture appears too pasty at this stage, add some cold water and process). With the blender running, slowly drizzle in the Fustini&rsquo,s Basil Olive Oil and Fustini&rsquo,s Single Varietal Olive Oil to emulsify the mixture. Remove the vinaigrette from the blender and stir in the basil.