12 plum tomatoes
50 g Dansukker Granulated Sugar
10 g salt flakes
5 g black pepper, coarsely ground
100 ml olive oil
30 ml lemon juice
1 garlic head
1 pot of thyme
6 rosemary sprigs
Olive oil

Wash the tomatoes thoroughly. Cut each tomato into quarters and place them on a wide, shallow oven pan. Sprinkle with the sugar, salt and pepper. Drizzle with the oil and lemon juice. Peel the garlic cloves and distribute them on the tomatoes. Add the thyme and rosemary sprigs.

Bake at the centre of the oven at 75 °C for 12 hours. Remove the dry herbs. Sterilize an airtight glass jar and add the tomatoes. Put the tomatoes and garlic cloves in the glass jar. Cover with oil.

Always store in the refrigerator. Shelf life a few days.

Remember to be careful with hygiene when cooking. Always use clean silverware when taking a portion from the jar.