I recently visited Sicily and returned with a giant bag of sundried tomatoes that I got from a street market. They aren't packed in oil, are soft and pliable and have a very concentrated flavor. I've chopped them in salads, added to sauces and I overpowered a vinaigrette but haven't landed on a recipe that sings. No recipes on milk street that use them. I'm also wondering if I should put them in oil to extend their shelf life. I also got a small bag of capers that are packed in sea salt. Any ideas on using capers packed this way? I would assume they are very salty.