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1
Wash and dry the small tomatoes -
2
Cut into quarters, place on a baking tray (grill is better), heat up and down at 100°C, circulate hot air, and dry for 2 hours -
3
That’s enough -
4
Two cloves of garlic -
5
A little rosemary -
6
A little basil -
7
Put olive oil into the pot, add garlic when hot, stir until slightly brown, turn off heat, and immediately add rosemary and basil -
8
Find a dried and sterilized glass bottle, put the tomatoes in it, wait until the oil reaches room temperature, then pour the oil in.Seal and refrigerate for one week before eating