1 Tbsp red wine vinegar
2 Tbsp water or wine
1/8 tsp cayenne
1/4 tsp marjoram
1/2 tsp thyme
1 tsp salt
3 oz dried tomatoes
1 bay leaf
1/2 cup olive oil
Blend together first six ingredients in a bowl. Add dried tomatoes and bay leaf and toss until coated. Let stand until liquid is absorbed, stirring occasionally. Place in a 12-16 ounce jar and cover with olive oil.
Store in refrigerator.
