5 kg of small, plump tomatoes,
30 ml of olive oil per glass,
1 clove of garlic,
a pinch of thyme (or rosemary),
a pinch of salt,
sun-dried tomatoes in oil.
Preparation:
Cut the tomatoes in half, removing the stem, then cut them into quarters.
Place them on baking sheets lined with parchment paper, season with salt, thyme, and rosemary, and bake in the oven for 1 hour at 200°C (390°F)
