Add the lemon juice as you go and shake the jar a bit to dislodge any air bubbles. Fill the jar as close to the top as possible. Fold a square of plastic wrap in four. Fit over the rim of the jar and close the lid tightly. Place the jar in a warm, sunny place and let it rest for a month or so.
Every day shake it a bit to redistribute the curing and preserving brine.
Refrigerate after opening the jar for the first time. To make the compote squeeze for this dish, take 2 lemons and place in a food processor or blender with the Tabasco and olive oil. Process until smooth and reserve in a squeeze bottle. In a roasting pan, toss together the tomatoes, onion, garlic, oil and rosemary. Spread them into a single layer and season with salt and pepper.