Sundried Tomatoes - Homemade

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.