1 kg of tomates-cereja or sweet grape lavados e secos
10 dentes de alho descascados e amassados
10 ramos de alecrim fresco
1 colher (sopa) de açúcar
1 colher (chá) de sal
Pimenta-do-reino moída na hora
3 xícaras (chá) de Óleo de Girassol Soya (600 ml)
In a baking dish, place the tomatoes, garlic cloves and rosemary sprigs. Sprinkle with sugar, season with salt and pepper and drizzle with oil. Bake in a low oven (150 °C) for 1 hour and 30 minutes, stirring from time to time. Store in the fridge for up to 7 days, using on sandwiches or as an accompaniment to pasta or grilled vegetables.
