Appetizer

Take the date tomatoes (organic if possible), slice them in half and arrange them in neat rows, facing upwards, in the bottom of an oven dish covered with greaseproof paper which you have earlier wet and squeezed out. Once the bottom of the dish is full, season with fresh oregano, a little salt, pepper and brown sugar. Bake at 150 degrees for about 2 hours.  
When the two hours are almost over, heat the oil – 150ml – and vinegar – 200ml – with the clove of garlic, without bringing the mixture to the boil.  

Take the date tomatoes out of the oven and place them in layers in the sterilised glass jars, adding fresh oregano, a few rosemary leaves, the peppercorns, and chilli pepper and a few slices of garlic if liked, between the layers. Once the jars are 3/4 full, pour in the hot oil and put the tops on immediately. 
Since they are hot, if they are left to stand covered with a tea-towel a sealing vacuum should automatically be created as they cool.

If you prefer to add the oil cold when putting the date tomatoes in the jars, I advise you to sterilise the jars and create the vacuum seal by boiling the jars as follows: place a clean tea-towel on the bottom and sides of a large pan, place the jars and the lids in the pan, then add another clean tea-towel, arranging it to fill the gaps and prevent the jars from knocking against each other. Fill the pan with cold water until the jars are completely submerged and bring to the boil. Boil for 30 minutes.

Turn off the heat, allow the jars to cool completely in the sterilisation water, take them out without touching their insides and leave them to dry upside down on a perfectly clean tea-towel. 
With this process, you can enjoy fresh date tomatoes all year round!