Stewed Tomatoes with Goat Cheese and Young Garlic

Cut the garlic bulb in half and sauté briefly in olive oil in an ovenproof dish. Cut the tomatoes in half and remove the stalk. Put them in the dish, season and put in the preheated oven at 180 °C. After 5 minutes, pour the grape juice, add olives and herbs and braise for another 5 minutes. Remove from the oven and crumble the fresh goat cheese on top. Let stand briefly until the cheese melts slightly and then serve.

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