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1
Core and cut the tomatoes in half lengthwise.
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2
Place the tomatoes cut side down in a dehydrator and dry according to the manufacturers directions.
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3
Or place cut side down on wire racks set on baking sheets in a preheated 225F oven.
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4
Let dry until they have the texture of dried apricots.
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5
This may take a day or longer, depending on the size of the tomatoes.
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6
Pour the wine vinegar into a large nonreactive saucepan and bring to a boil.
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7
Add the tomatoes and blanch them for 1 minute.
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8
Remove the tomatoes with a slotted spoon and drain well.
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9
The vinegar acts as a preservative and gives added flavor to the tomatoes.
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10
Layer the tomatoes into the sterilized jars, adding half the basil, capers, peppercorns, and salt to each jar.
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11
Slowly pour the olive oil into the jars, pressing down on the tomatoes slightly with a wooden spoon.
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12
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.
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13
Cap the jars tightly and place them in a cool spot overnight.
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14
The next day, check the level of the oil and add more to the jars if the tomatoes are poking out of the oil.
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15
Check the jars two or three more times, adding more oil if necessary.
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16
Recap the jars and store them in a cool place for 6 weeks before using.
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17
Refrigerate after opening and bring the tomatoes to room temperature before serving.
