For the candied tomatoes, preheat the oven to 120 degrees C. Remove the stem of the tomatoes with a sharp kitchen knife. Immerse the tomatoes in boiling water for about 20 seconds, rinse in cold water and peel.
Cut tomatoes into quarters, remove seeds and place on a lightly oiled baking sheet with the curved side facing up. Dust the tomato fillets with powdered sugar. Sprinkle garlic rosemary needles evenly over the top and drizzle with olive oil.
Dry or candy the tomatoes in the stove for about 1 1/2 hours.