Great as antipasto with crispy bread croutons and parma ham, or as a side for barbecue or grilled meats.
Ingredients
Grape tomatoes (baby)
Extra virgin olive oil
rosemary
garlic
salt
Quickly throw the tomatoes in boiling water, for a few minutes. Cut them in half vertically and lay them on an baking tray covered in baking sheet, with the cut side facing upwards. Bake them in the oven at 200° for 5 minutes. When the skin starts wrinkling, take them out. Season abundantly with rosemary needles, thinly-sliced and peeled garlic cloves and salt. Close them up in pairs to form a whole tomato again, and place them in a glass jar. Completely cover with extra-virgin olive oil.
Pro tip: want to keep these tomatoes in store for long? You'll need to sterilize the jars! No panic, check this article for step-by-step guidance on this process (hint: you can do it at home, no fancy equipment needed)
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