¼cupoil-packed sun-dried tomatoescut into strips, with about 2 tablespoons of their oil (or 2 tablespoons extra-virgin olive oil if not using oil-packed)
Leavesfrom 1 to 2 sprigs fresh rosemaryto taste, or sliced fresh basil leaves as desired
2tablespoonstoasted pine nutsoptional
2tablespoonsvinegarapple cider, red wine, or white wine