Friseline with jumbo shrimp, basil and candied tomatoes

Candied tomatoes

1- Preheat the oven at 100°C/212°F
2- Blanch the tomatoes, cut it into four pieces, and take off the inside.
3- Put some olive oil in a plate, season it and put the tomatoes in it.
4- Pour more olive oil. Season with salt, pepper and sugar.
5- Add a small piece of garlic and thyme on each tomato piece.
6- Bake in a 100 °C/212 °F oven for 1h30.
7- Cut Friseline and season it with the vinaigrette.
8- Shell the jumbo shrimps. Keep the two last rings. Roast the jumbo shrimp’s tail with olive oil.