3 ounces sun-dried tomatoes cut in julienne strips
¾ cup rice vinegar
7 cloves garlic
2/3 cup virgin olive oil
¼ tsp. basil
¾ tsp. fresh thyme
¼ tsp. dried marjoram
6 capers, rinsed
2 tbsp. Parmesan cheese, grated
¼ cup Bogle Sauvignon Blanc
¼ tsp. course ground black pepper
In a bowl, pour rice vinegar over sun-dried tomatoes. Let sit for approximately 40 minutes, tossing by hand every ten minutes or so. While waiting, combine Parmesan cheese, garlic, fresh thyme, and basil in a food processor and mince well. Ina separate bowl, blend the olive oil, tarragon, marjoram, capers, pepper, and Sauvignon Blanc. After vinegar is well soaked into the tomatoes, blend the minced herbs and cheese by hand into the bowl. Last, blend the oil and wine mixture into the tomatoes. Tossing the tomatoes by hand is the best way to make sure all the tomatoes are well marinated.
Let sit overnight, but do not refrigerate. Serve at room temperature on top of toasted bread with or without goat cheese.