Oiled tomatoes
By VicentaLakin
Recipe Recommendations
- small tomatoes 500G
- rosemary appropriate amount
- olive oil 125g
- garlic slices 20g
- salt 0.3g
Steps for Oiled tomatoes
1
The tomato is 500 grams clean and dry of surface water. Select the same size as possible。
2
Half-cut。
3
Dry rosemary. Fresh spices are the best。
4
A little dry rosemary on every little tomato surface。
5
Put it in the oven and bake it at 170 degrees for an hour. Of course you can cook a little dry, if you like。
6
One hundred and twenty-five grams of olive oil and 20 grams of garlic tablets, and a large number of foams around the garlic tablet。
7
Prepare a high-temperature bottle, put it in a baked tomato, put it in a burnt olive garlic。
8
Put it in the freezer for safekeeping. If you make pasta and sandwiches, you can use them immediately. If Focacha takes five to seven days to use it, this time will allow the taste of tomatoes to slowly penetrate into olive oil。Oiled tomatoes Make Tips
Salt is used to increase the flavor, not to play too much。