¾ cup oil-packed dried tomatoes (about 3/4 of a 7-ounce jar), reserving oil olive oil (enough to make 1/2 cup of oil from the reserved tomato oil) 8 cloves garlic ¼ cup pine nuts or slivered almonds ¼ cup snipped fresh basil or 1 tablespoon dried basil, crushed ½ teaspoon salt
