The quantities given for 12 people are calculated as a finger food portion.
Preheat the oven to 180 degrees circulating air.
Wash the cocktail tomatoes, dry them and place them in a puree. Peel the garlic, cut into thin slices and add to the tomatoes.
Mix the sugar and salt in the balsamic vinegar. Strip the thyme leaves from the stems and add. Mix everything well with the olive oil. Pour the sauce over the tomatoes and toss them in it. They should be lightly coated.
Now stew everything in the preheated oven for 15-20 minutes. The tomatoes should pop open easily. Then let it cool in the brew.
This can be prepared a day in advance.
Serving:
put the tomatoes on small plates. Cut the basil leaves into very fine strips and garnish the tomatoes with them.
Ingredients
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