Compliments of Rosaria Loiacono
Place the sun-dried tomatoes in a large glass bowl. Pour the wine vinegar over the tomatoes to cover. Soak for 30 minutes. Drain and set aside.
Gather storage jars to hold a combined total of 2 quarts. Starting with a generous foundation of tomatoes, sprinkle with parsley, garlic and capers. Continue to layer until jar is full, applying gentle pressure periodically to remove air spaces.
Slowly, add olive oil to jar to cover all ingredients. Cover jar with lid and store in a cool dark location. Refrigeration not required. Best if used within 2 weeks.