Instructions

1. Pour 2 liters of water and the vinegar in a saucepan. Add the salt and bring to the boil then throw the sundried tomatoes in, wait for the water to boil again. After 3 minutes drain the tomatoes, leave them there to drain properly and dry a bit for about 2 hours.
2. In the meantime sterilize some jars.
3. Slice the garlic and chop the chillies.
4. Layer the sundried tomatoes in the jars - on every second layer put a few slices of garlic and chilli. Halfway through and on the top layer add a couple of pinches of oregano. Then pour over the oil, making sure that the sundried tomatoes are completely covered otherwise they will mould.
5. Screw on the lid tightly. Allow about a week for the flavours to submerge before opening a jar.
6. Store in the refrigerator.