Dried tomatoes

This recipe comes from my host mom, who just pulled out a jar of these last night at dinner, and they're addictively good. They make your mind think there's a bit of heat to them, but the flavor is just sweet and acidic, and I can imagine them making a wonderful topping for a steak or burger, though we ate them just simply on bread, which was also fabulous. However, as with all things which are kept at room temperature for long periods of time, make sure that you use a clean jar, that you really do cover the tomatoes up all the way with oil, and that if you have any floating tomatoes you put something on top of them to make them sink down and to make sure they are actually covered.

2 lbs dried tomatoes
1 cup (large) of vinegar (red wine would probably work best, but anything which isn't balsamic works)
A bit of water

Cook the tomatoes in this water/vinegar mixture for about twenty minutes. Leave covered on the stove for 20 minutes to plump and steep. Strain the tomatoes out and dry them somewhat with a towel. Chop about 5 cloves of garlic and a big fistful of parsley. Slice tomatoes to a smaller size, mix these things together with some capers. Place in a clean jar and cover with olive oil. Put the lid on and leave sitting at room temperature for a month before enjoying these in any way possible. After opening again you can still leave them at room temperature.