Dried tomatoes preserved with capers in oil

I usually buy dried tomatoes, but my son gave me a digital dehydrator. After fruit experiments, I tried tomatoes. Mine were large and took 48 hours; next I will try cherry tomatoes. Excellent results.
I wash and dry tomatoes.
I halve them.and arrange on dehydrator trays.
I set temperature to 40°C, cover and dry for 48 hours, turning, checking and alternating trays. I dried fruit too.
After 48 hours, they were dry.
I boil equal weights water and vinegar with a pinch of salt.
I add tomatoes, still bright red unlike bought ones.
I boil for 3 minutes.
I drain.
I spread on a towel covered with kitchen paper.
I cover and dry overnight. Next day, I take jars sterilised in boiling water and put my oil-preserved capers in the bottom (blog recipe).

I add tomatoes, garlic pieces and basil.and capers, in several layers.
I fill the jars well, pressing the tomatoes lightly, then add Gargnano extra virgin olive oil from Lake Garda.
I wait before closing, as oil will need topping up, then seal and keep at least a month before tasting.