In a frying pan we add the oil and we spread it. We add the snails one to one with the opening of their shell to rest on the bottom. We cook them for about 15’, stirring sparsely after the first 5’. Then, we add the chopped tomato and cook for other 2'. We also add the vinegar and the rosemary, the oregano and pepper. Then, we cover the pan with a lid and cook for 10’ or so, until the sauce thickens. We serve in a deep dish accompanied by freshly baked bread.