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2 pints (or more) ripe plum tomatoes
1/3
cup course kosher salt (regular salt OK)
1/4 cup fresh basil leaves, shredded
4-6 garlic cloves, peeled (sliced
in half if you want more flavor)
2 Tb capers
1/2 cup balsamic vinegar (other vinegar OK too)
2 cups (or more) olive
oil
2 6-oz jars with tight fitting lids
Preheat oven to 200°. Cut tomatoes in half lengthwise. Place
cut side up on baking sheet and sprinkle with salt. Bake for 7-8
hours or until dry and shriveled but still tender and a bit moist. Check
on occasionally to prevent burning. Divide basil, garlic and capers
between jars. Dip tomatoes in vinegar and divide between jars. Cover
tomatoes completely with oil. Cover jars and store in refrigerator. You
may want to take the jars out of the refrigerator a few hours before serving
to let oil thin out. They will last longer in the fridge, but can
be stored un-refrigerated for a while as well.
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