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1 coffee spoon
Choose any type of tomato, even small ones like cherry will work.
Sterilize the tomatoes and set aside
Remove the seeds with the help of a spoon.
Reserve the seeds to use in your sauce, I freeze them and use them when needed.
Place the tomatoes in a pan or roasting pan, skin-side down.
Add the sugar, salt, oregano and distribute over all the tomatoes.
Then, with the oven preheated to 180 degrees, place the baking sheet for about 1 hour. Be careful not to burn
Turn the tomatoes and leave for another 30 minutes.
In a glass with a lid, dry and aestheticized, accommodate the tomatoes and top up with olive oil. Put a sprig of rosemary and you're done.
Lasts for about 30 days!
Enjoy your food
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