Crush the rosemary needles and mix them with half of the pressed garlic and 1 tablespoon olive oil. Remove the bones of the meat, make several incisions in it and fill them with the prepared mixture. Add salt and rub it with black pepper.
Put it in a baking dish, cover with the bones and bake it for 30 minutes at 392°F (200 °C). Then bake on low heat for 45 minutes.
Heat the oil and stew the remaining chopped garlic in it, add the chopped tomatoes and boil for 15 minutes.