I tasted this at an Italian restaurant in town and loved it. Most sundried tomato recipes are vinaigrettes, but this has a smooth creamy texture and great flavor. Give it a try!
Process sundried tomatoes, garlic, oregano, salt, pepper, and sugar in a food processor until combined. While running, add olive oil and red wine vinegar. Stop processor and add sour cream. Process until smooth and add parmesan cheese. Process for 30 more seconds. Best if chilled overnight.
Serve on a salad of romaine, artichoke hearts, black olives, roasted red pepper, red onion slices and grated parmesan cheese.
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The flavor of this was exactly what I was looking for!! I used fat free sour cream which gave it a kind of grainy look (my fault not the recipes) but the texture was not off. I served this on a bed of spinach with slice grapes, chopped walnuts and a parmesan “chip”. Delicious 
Prep: Cook:
Serves: 12 Level: Easy
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by PW Food & Friends in
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jenniferlynn on 2.3.2011
I whipped this up in my food processor last night to go with my lunch salad this afternoon. I’m really impressed with the flavor! Several co-workers stopped by my desk to tell me how the smell of my salad was making them hungry. The texture was quite thick, especially after being chilled in the refrigerator overnight, so it took a bit more effort to mix up the lettuce, but it was worth it.