Sun-dried tomatoes in oil

INGREDIENTS
1 kg sun-dried tomatoes
Half a litre of water
Half a litre of white vinegar
Extra virgin olive oil
Basil, thyme, oregano, parsley and garlic; capers if liked
Glass jars for vacuum sealing
I wash the tomatoes very thoroughly.
I bring the water and vinegar to the boil in a saucepan, add the tomatoes and allow it to return to the boil.
I boil for 3 minutes, then drain.
I line a tray with kitchen paper, arrange the tomatoes in layers without overlapping them, then cover with more kitchen paper.
I prepare thoroughly cleaned jars, arrange the tomatoes in layers with herbs and small pieces of garlic, and cover with oil.
I wait a little and top up the oil if the level drops. I close the jars tightly. These are excellent as a starter, in toasted sandwiches, added to pasta or on bruschetta.