Cut the Stewed Tomatoes (2 can) into wedges lengthwise.
Thinly slice the Red Onion (1/2). Roughly chop the Garlic (6 clove).
Preheat the oven to 300 degrees F (150 degrees C).
Mix red onion, garlic, stewed tomato and Fresh Rosemary (5 sprig) together in a bowl. Dry the mixture by squeezing and pouring off any extra liquid.
Then add the Extra-Virgin Olive Oil (3 tablespoon), Salt (to taste) and Ground Black Pepper (to taste).
Spread the mixture in a single layer in a baking dish, and bake for 2 hours.
Julienne long strips of Zucchini (3) while the tomatoes bake.
Toss the zucchini in the pan with the tomatoes when they are done, and serve!