8 ounces sun-dried tomatoes (dry), about 2 cups

1-cup rice wine vinegar or white balsamic vinegar

1-cup olive oil

8 garlic cloves, thinly sliced

1/4 cup grated Parmesan

1/4 cup dry white wine

Handful of black peppercorns

3 tablespoons capers, rinsed

1 tablespoon Juniper Provence Spice Mix

Place tomatoes in a small bowl and pour vinegar over. Let steep for about 30 minutes. Drain and sliced tomatoes into long ribbons.

Combine remaining ingredients with tomatoes, let marinate 10-12 hours covered, stirring occasionally. Refrigerate, keeps indefinitely.