Rosemary Baked Tomatoes

Summary

Ingredients

• 3 kg tomato (s), smaller ones e.g. cherry tomatoes
• 2 teaspoons salt
• 1 tablespoon sugar
• Pepper from the grinder
• 100 ml olive oil
• 100 ml balsamic vinegar
• 4 sprigs rosemary, fresher
• 4 cloves garlic
• Peperoncini
• 1 chilli pepper (s) (dried) grated

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Instructions

1. Preheat the oven to 180 ° C.
2. Wash the tomatoes, cut them in half and put them in the drip pan. Mix with salt, pepper, sugar, oil, vinegar, garlic, chilli and the rosemary sprigs (cut into smaller sections).
3. Let simmer in the oven at 160 ° C for approx. 75 minutes.
4. Pour the tomatoes, juice and rosemary into the hot rinsed glasses and close immediately.
5. Shelf life: at least 3 months
6. The tomatoes are versatile.
7. Cold: as a topping on bread like bruschetta, in pasta salad, stirred under fresh hot pasta in summer, as an accompaniment to grilled food. Hot: as a pasta sauce, with rice pans, with vegetable platters and, and, and