Soak Tomatoes: Place the sun-dried tomato halves in a heatproof bowl and cover them with hot water. Let them soak for 10 minutes to soften, then drain well and pat completely dry.

Warm Oil: Add the olive oil, sliced garlic, dried basil, dried oregano, red pepper flakes, and salt to a small saucepan.

Heat Gently: Warm the oil mixture over low heat for 3 to 4 minutes, keeping it below a simmer so the garlic does not brown.

Pack Jar: Pack the softened sun-dried tomatoes into a clean jar, leaving some space between the tomatoes.

Add Oil: Pour the warm seasoned olive oil over the tomatoes until they are completely covered.

Cool and Refrigerate: Let the jar cool to room temperature, then cover tightly and refrigerate.

Rest Before Serving: For the best flavor, let the tomatoes sit in the refrigerator for at least 4 hours before using.