Sun-Dried Tomatoes - cooking recipe

Ingredients

2 pt. cherry or plum tomatoes
1/3 c. coarse salt
1/4 c. shredded basil leaves
4 to 6 garlic cloves, peeled
2 Tbsp. capers
1/2 c. white vinegar
2 c. olive oil

Preparation

Preheat oven to 200\u00b0.
Cut tomatoes in half.
Place, cut side up, on baking sheet and sprinkle with coarse salt.
Bake for 7 hours.
(Check periodically to prevent burning.)
Divide basil, garlic and capers between 2 (8 ounce) jars with tight fitting lids.
When tomatoes are dry and shriveled up, remove from oven. Dip in vinegar; divide tomatoes in jars and cover with olive oil. Store in refrigerator.