1. In a saucepan, simmer the sun-dried tomatoes in 2 inches water for 3 minutes, or
until they are tender, drain and mince.
2. Mince garlic and mash to a paste with 1 tsp. salt.
3. In a bowl, whisk together the tomatoes, vinegars and garlic paste.
4. Add the olive oil in a thin stream and whisk until vinaigrette is emulsified.
5. Stir in the basil.