Dried Tomatoes in Olive Oil - tomatoes

Method

• Core and cut the tomatoes in half lengthwise.
• Place the tomatoes cut side down in a dehydrator and dry according to the manufacturers directions.
• Or place cut side down on wire racks set on baking sheets in a preheated 225F oven.
• Let dry until they have the texture of dried apricots.
• This may take a day or longer, depending on the size of the tomatoes.
• Pour the wine vinegar into a large nonreactive saucepan and bring to a boil.
• Add the tomatoes and blanch them for 1 minute.
• Remove the tomatoes with a slotted spoon and drain well.
• The vinegar acts as a preservative and gives added flavor to the tomatoes.
• Layer the tomatoes into the sterilized jars, adding half the basil, capers, peppercorns, and salt to each jar.
• Slowly pour the olive oil into the jars, pressing down on the tomatoes slightly with a wooden spoon.
• Make sure that the tomatoes are completely submerged under the oil at all times, or they will be exposed to air and potential bacteria growth.
• Cap the jars tightly and place them in a cool spot overnight.
• The next day, check the level of the oil and add more to the jars if the tomatoes are poking out of the oil.
• Check the jars two or three more times, adding more oil if necessary.
• Recap the jars and store them in a cool place for 6 weeks before using.
• Refrigerate after opening and bring the tomatoes to room temperature before serving.