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Place sun-dried tomatoes in small ceramic or metal bowl. Combine Fustini’s 18 Year Traditional Balsamic Vinegar and Fustini’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.
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’s Basil Olive Oil and Fustini’s Single Varietal Olive Oil to emulsify the mixture. Remove the vinaigrette from the blender and stir in the basil.
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