|Preserved Jaune Flamme Tomatoes|
For about 3 1/2 to 4 ounces tomatoes dried as described above:
1 cup good red wine vinegar, warmed
1/2 teaspoon salt
2 cloves garlic, peeled and thinly sliced
Chopped fresh mint or dried oregano to taste
Olive oil as needed
Soak the tomatoes in the warm vinegar for 20 minutes, stirring occasionally. Drain and toss with the salt, garlic, and olive oil as needed to dress them generously. Pack them in a clean jar and add olive oil to cover. These keep well at room temperature.
Serve these with a dollop of fresh goat or sheep milk cheese as an appetizer. They're tasty added to sandwiches or eaten straight from the jar.