Small Tomatoes in Oil

Preparation

Small Tomatoes

Garlic

Rosemary

Black Pepper

Himalayan Rose Salt (Fine Salt is fine)

Olive Oil

Preparation

1. Slice the tomatoes in half, lay them on a baking sheet and sprinkle them evenly with black pepper and salt. pepper and salt, drizzle a layer of olive oil, sprinkle a few slices of garlic and rosemary. Bake in the oven at 155° for 60 minutes (add an extra 20 minutes if you like it drier).

2. Heat the olive oil in a saucepan over low heat, then add the garlic slices and heat for a few minutes, keeping the heat at a minimum throughout, then turn off the heat and add one or two sprigs of rosemary, using the residual heat to heat through. Let cool and set aside.

3. Put the roasted tomatoes, cooled olive oil, garlic and rosemary in an airtight glass jar and refrigerate.