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| 30 | Sun-dried tomatoes |
| 1 Esslöffel | olive oil |
| 3 Teelöffel | Garlic finely minced |
| 1/8 Teelöffel | red pepper flakes |
| 1/4 Teelöffel | oregano |
| | salt |
| | pepper |
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Ensure that the tomatoes are not overly salty. Refresh them in warm water to cover for about 10 minutes. Soak them just long enough to soften them, but be careful that they do not become soggy. Drain & pat dry.
Warm the olive oil in a small saute pan over very low heat. Add the garlic, red pepper flakes & oregano & warm for 5 to 8 minutes. Be careful not to let the garlic burn. Season with salt & pepper to taste.
Make the "sandwiches" by laying one tomato face down, drizzling a bit of the herb-infused olive oil on it & covering with a second sun-dried tomato. Serve at room temperature.
Carol Field, "Italy in Small Bites"
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