Sun-dried Tomato Dip

1 cup sun-dried tomatoes, packed without oil
3/4cup water
1/2tsp dried oregano
1/2tsp dried thyme
3 garlic cloves, crushed
2 cups chopped seeded tomato
3 tbsp EVO oil
1/4tsp salt
72(1/2- inch-thick) slices diagonally cut French bread baguette, toasted (about 18 ounces)

Combine first 5 ingredients in a 1-quart casserole, and cover with lid. Microwave at HIGH for 7 minutes or until sun-dried tomatoes are tender, stirring after 3 1/2 minutes. Combine the sun-dried tomato mixture, chopped tomato, oil, and salt in a blender or food processor; process until well-blended. Serve with toasted baguette slices. The dip will keep in the refrigerator for awhile.

The microwave works well for reconstituting dried foods such as apricots, mushrooms, and--in this case--sun-dried tomatoes. 1 cup sun-dried tomatoes, packed without oil (Guess in this recipe, if you have sun-dried tomatoes, packed with oil, by deleting the EVO oil from the recipe, and by adding more sun tomatoes.)