Cherry tomatoes in oil

Overview

Can be used to make salads, pasta, or spread on bread

Wash and dry small tomatoes
Cut into quarters, place on a baking sheet (grill is better), heat up and down at 100℃, circulate hot air, and dry for 2 hours
That’s enough
Two cloves of garlic
A little rosemary
A little basil
Put olive oil in the pot, when it is hot, add garlic, stir-fry until slightly brown, turn off the heat, and immediately add rosemary and basil
Find a dried and sterilized glass bottle, put the tomatoes in it, wait until the oil reaches room temperature, pour in the oil, seal it and refrigerate it for a week before eating