Rosemary oven-baked tomatoes

Ingredients for 10 servings:

• 3 kg tomatoes, smaller ones, e.g. cherry tomatoes
• 2 tsp salt
• 1 tbsp sugar
• Pepper, from the mill
• 100 ml olive oil
• 100 ml balsamic vinegar
• 4 rosemary sprigs, fresh
• 4 cloves garlic
• Pepperoncini
• 1 chili pepper(s), dried, crushed

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 35 minutes

for storage, as a gift from the kitchen, Mediterranean cuisine

Preheat oven to 160°C (fan/convection oven). Wash and halve the tomatoes, then place them in a roasting pan. Mix with salt, pepper, sugar, oil, vinegar, garlic, chili, and the rosemary sprigs (cut into smaller pieces). Braise in the oven for about 75 minutes. Pour the tomatoes, juice, and rosemary into hot, rinsed jars and seal immediately. Shelf life: at least 3 months. The tomatoes are versatile. Cold: as a topping on bread like bruschetta, in pasta salad, stirred into fresh, hot pasta in summer, or as a side dish to grilled food. Hot: as a pasta sauce, in rice dishes, with vegetable platters, and much more…