Cut the herbs into small pieces. Coarsely puree the capers and tomatoes and bring to the boil in their own oil with the herbs. Stir at small intervals. After it has boiled, remove it from the fire and add the garlic finely chopped or pressed and stir.
The longer it stands then, the more the whole thing pulls through. This dip lasts a long time in the fridge due to the large amount of oil.
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