Far superior to tomatoes preserved in oil and even tastier, these are super easy to make. Just simmer a quart of dried tomatoes in a quart of chardonnay for 20 minutes. Ladle it all into a jar and cool to room temp, then keep refrigerated. They’ll store for up to a month, if they last that long. You can put them into almost anything – pasta sauces, salads, couscous, rice, fish – they’re good in just about everything.