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.
Put the salad in each plate and add the jumbo shrimps and the candied tomatoes.
- 3 Friseline
- 20 jumbo shrimps
- 3 tomatoes
- 1 garlic clove
- Olive oil
- Salt, pepper
- 5 tablespoons of Basilica oil
- 1 tablespoon of Balsamic vinegar
- 4 Basil leaves