Place the tomatoes in a bowl and cover with boiling water. Set aside until softened, about 2 minutes. Drain and pat dry. When cool, place in a jar, cover with the olive oil and set aside at room temperature for 1 week. Pick the tomatoes out of the jar, leaving plenty of oil on them. Reserve the remaining oil. In a processor, combine the tomatoes with the capers, garlic, lemon zest, lemon juice and herbs. Pulse until a very coarse, rough puree forms, adding some of the reserved oil, if necessary. Season to taste with salt.