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.
Stewed Tomatoes
Rating: 4.14 / 5.00 (7 Votes)
Total time: 5 min
Servings: 10.0 (servings)