Reserve Tomato Oil

Drain oil from jar of sun-dried tomatoes into small pot, reserving about 1/2 cup of this flavorful oil. This oil is liquid gold – packed with concentrated tomato flavor that forms rich base of your dip.

Chop Tomatoes

Roughly chop about 1/3 cup of sun-dried tomatoes from jar and add them to pot with reserved oil. These tomato pieces will infuse oil with even more flavor while providing texture in finished dip.

Add Aromatics

Add grated garlic, finely diced shallot, dried oregano, dried thyme, smoked paprika, and red chili flakes to pot with oil and tomatoes. These aromatics create complex flavor profile that makes this dip special.

Simmer Gently

Set pot over low heat and let mixture simmer gently for about 5 minutes, just until oil warms through and aromatics release their flavors. Don’t rush this step – low and slow prevents burning garlic while allowing flavors to bloom.

Prepare Serving Bowl

While oil mixture simmers, place grated Parmesan cheese in serving bowl. The hot oil will melt cheese slightly, creating creamy element that binds dip together beautifully.

Combine and Garnish

Carefully pour hot flavored oil mixture over Parmesan in serving bowl, watching cheese melt and mingle with aromatic oil. Top generously with fresh basil leaves for bright herbaceous finish that makes dip absolutely irresistible.

Serve

Serve immediately while still warm with crusty bread, toasted baguette slices, pita chips, or fresh vegetables for dipping. The warm oil soaks into bread creating flavor explosion with every bite.