Stewed Tomatoes

Divide bush and cherry tomatoes evenly in 2 large roasting pans. Chop rosemary finely. Cut unpeeled garlic in half. Combine vinegar, rosemary, garlic and oil with tomatoes and season with pepper. Cook gently over low heat for 10-12 minutes, until the tomatoes burst open slightly. Season with sea salt. Serve with the fillets.

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