Marinated Sun-Dried Tomatoes

Slice the tomatoes in half lengthwise. Put the tomatoes cut-side up on window screens covered with cheesecloth in a sunny location. Bring inside at night. After about 4 days the fruit will be leathery and pliable.

Freeze the tomatoes for 4 days below 0 degrees F. or heat them in the oven on a baking sheet for 10-15 minutes at 160 degrees F. to destroy insects. (You can stop here for sun-dried tomatoes-just place the dried tomatoes in airtight glass jars and store in the refrigerator for up to 6 months.)

In a mixing bowl, soak the tomatoes in equal parts of water and vinegar and let stand for about 15 minutes, or until soft and chewy. Drain on paper towels and pat dry. Pack into clean storage jars using tongs.

Combine the marinade ingredients and pour over the tomatoes. Clean the rims, cap tightly, and label. Let the flavors marry for about 1 week before using. Store in the refrigerator for up to 1 month after opening.