Place the sun-dried tomatoes in a bowl, and cover with hot water. Let reincorporate for 1 hour, then drain and pat dry with a kitchen towel.
Peel and thinly slice the garlic. Rinse and dry the thyme, then remove the leaves. Layer the tomatoes with the thyme, garlic, oregano, and fennel seed in a jar. Top with the olive oil, seal tightly, and place in a cool and dark place.