Turkey Cutlets With Rosemary-Tomato Sauce

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4 teaspoons olive oil, divided

8 (2-ounce) turkey cutlets

3/4 teaspoon salt, divided

1/2 teaspoon black pepper, divided

1 tablespoon chopped fresh rosemary

1 teaspoon bottled minced garlic

1 1/2 cups chopped tomato

1 tablespoon white wine vinegar

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