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Rosemary oven-baked tomatoes

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Ingredients for 1 servings:

  • 3 kg cherry tomatoes or cocktail tomatoes
  • 2 tsp salt
  • pepper
  • 1 tbsp sugar
  • 100 ml olive oil
  • 100 ml balsamic vinegar
  • 4 sprigs rosemary
  • 4 garlic cloves
  • 1 chili pepper(s), dried

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 40 minutes

very good processing in a cherry tomato glut

Preheat the oven to 160°C. Halve the tomatoes and place them in the roasting pan. Mix with salt, pepper, sugar, oil, vinegar, and rosemary sprigs. Peel the garlic and press it over the tomatoes. Crumble the chili pepper over the tomatoes and fold both into the mixture. Braise the tomatoes in the oven on the middle rack for about 1 hour. Then, along with the resulting juice and the rosemary, fill prepared twist-off jars and seal immediately. These tomatoes make a flavorful base for tomato sauces or a welcome souvenir.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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