1. Wash small tomatoes and dry
2. Cut in half, put in a baking tray (bake net is better), heat up and down at 100 ℃, hot air circulation, 2 hours to dry
3. This level is fine
4. 2 cloves of garlic
5. A little rosemary
6. A little basil
7. Put olive oil in the pot, add garlic when it's hot, stir until slightly yellow, turn off the heat, add rosemary and basil immediately
8. Find a dried and sterilized glass bottle, put the tomato in it, pour the oil in after the oil reaches room temperature, seal it and refrigerate for a week before eating
