Marinated tomatoes

Ingredients for 8 servings:

• 250 g tomatoes, sun-dried
• ½ liter balsamic vinegar, red
• 4 sprigs rosemary
• 3 garlic cloves
• some sugar
• 3 tbsp olive oil

Instructions

Working time approx. 30 minutes; Rest period approx. 2 days; Total time approx. 2 days 30 minutes

Tomatoes with rosemary, balsamic vinegar and garlic

Combine the vinegar with approximately 0.25 liters of water in a saucepan and bring to a boil with the tomatoes and a generous pinch of sugar. Simmer for approximately 7-10 minutes, making sure the tomatoes don’t become too soft. In the meantime, finely chop the rosemary needles. When the tomatoes are soft enough, drain them in a sieve, reserving some of the cooking liquid. Place the drained tomatoes in a bowl and toss with the chopped rosemary needles. Allow to cool slightly, then press in the garlic. Pour 3-4 tablespoons of the cooking liquid over everything and stir. Finally, add the olive oil and toss everything again. The tomatoes should marinate for at least 24 hours, preferably 48 hours.