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Ingredients
- 7 ounces sun-dried tomatoes (200 grams)
- 2 cups white vinegar(480 ml)
- 2 cups water (480 ml)
- 1 tsp sea salt
- 1 tablespoon of dried oregano
- 10 large pitted green olives
- 2 tablespoon of capers in salt or brine
- 4 or more large cloves of garlic sliced
- Large jar preferably with a large mouth opening
- Olive oil
Instructions
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Step#1-Wash your jar with soap and hot water.
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Step#2-Fill a pot with enough water to submerge the jar in it.
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Step#3-On high heat bring to a boil and boil at least for five minutes.
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Step#4-Remove from water and dry on a clean towel until ready to use.
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Step#6-Mix water and vinegar in a medium pot and bring to a boil add salt and the tomatoes.
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Step#7-Bring back to a boil and let them boil for 2 minutes.
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Step#8-Remove from the and place on a cookie sheet cover with paper towels or a kitchen towel.
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Step#9-Let them cool and dry off excess liquid.
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Step#10-Now take one tomato and in the inside part put a slice of garlic, a slice of olive, a couple of capers, and a pinch of oregano.
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Step#11-Take another slice of tomato and inside facing down form a small sandwich.
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Step#12-Place at the bottom of the jar.
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Step#13-Continue the process until the jar halfway filled. Now add your oil.
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Step#14-Continue stacking the tomatoes until the jar is filled.
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Step#15-Cover with olive oil and store it in your refrigerator.
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Step#16-When you eat the tomatoes make sure you replenish the oil.
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Step#17-They should always be submerged in oil.
They will keep for weeks. Use the oils to dress your salads or I love adding it to bean salads.
