Herb-infused tomatoes in olive oil

Ingredients

• 1 kg ripe tomatoes
• 1/2 cup olive oil
• 4 garlic cloves, chopped
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• Salt and pepper to taste

Step-by-step preparation

1. Preheat the oven to 200 °C.
2. Wash the tomatoes and cut them in half lengthwise. Scoop out the seeds and pulp with a spoon.
3. Place the tomatoes on a baking tray and season with salt and pepper.
4. Roast for about 30–40 minutes, until tender and they’ve lost some of their water.
5. Meanwhile, heat the olive oil in a skillet over medium-low heat. Add the garlic and sauté for a few minutes until golden.
6. Add the rosemary and thyme and keep sautéing for a few minutes until the herbs release their aroma.
7. Remove the skillet from the heat and let the oil cool to room temperature.
8. Once the tomatoes are cooked, take them out of the oven and let them cool for a few minutes.
9. Place the tomatoes in a sterilized glass jar and pour the infused oil over them.
10. Make sure the tomatoes are completely covered with oil and seal the jar tightly.
11. Let the tomatoes rest in the oil for at least 24 hours in the fridge before eating.