Put the vinegar in a saucepan with approx. 0.25 l of water and bring to the boil with the tomatoes and a generous pinch of sugar. Let the whole thing simmer for about 7-10 minutes, making sure that the tomatoes are not too soft.
In the meantime, finely chop the rosemary needles.
When the tomatoes are soft enough, drain them over a sieve and collect some of the cooking liquid. Put the drained tomatoes in a bowl and mix with the chopped rosemary needles. Let cool a little and then squeeze in the garlic.
Pour 3-4 tablespoons of the cooking liquid over everything and stir. Finally add the olive oil and mix everything again.
The tomatoes should steep for at least 24 hours, preferably 48 hours.
Ingredients
Print Recipe
Pin Recipe