Cecina with Baked Cherry Tomatoes and herbs

Preheat oven at 250 degrees. Put all the water in a bowl, add all the chickpea flour, mix quickly and add the whole rosemary sprig to the mixture. Let sit at room temperature for an hour so that the chickpea flour absorbs the water, then remove the rosemary and stir vigorously with a whisk.
In the preheated oven, place a baking pan with a tablespoon of oil and leave it in for a couple of minutes; in the meantime add salt, oil and pepper to the mixture and mix again. Take the pan out of the oven, pour in the mixture and bake for 20-25 minutes at 250°.

Cut the tomatoes in half, lay them on a baking dish and add salt. Finely chop the fresh herbs and mix them with the oil in a small bowl, pour a teaspoon
of this mixture over each cherry tomato and add a sprinkle of black pepper. Peel the garlic, cut it into slices and place a garlic slice on each cherry tomato.
Bake at 200° for 20 minutes in the preheated oven.

Once cooked, let the cecina rest for about ten minutes and then cut it into squares or slices, place a cherry tomato on each piece of cecina and put it back
in the oven for 5-6 minutes at 180°. Plate and serve hot.