Ingredients portion 2
Cherry tomatoes 100g
Plum tomatoes 350g
Balsamic vinegar 2 tablespoons
Sugar 1 tablespoon
Olive oil 8 tablespoons
Onions 1 head
Chicken hearts 300g
Butter 1 tablespoon
Thyme 4 sprigs
Garlic 3 cloves
Olives 100g
Salt to taste
Ground black pepper to taste
Cooking instructions 40 minutes
1 Prepare all the ingredients.
2 Mix the cherry tomatoes and tomatoes in a roasting dish (the larger tomatoes can be cut in two or four pieces). Add the balsamic vinegar and sugar, 2 tablespoons of olive oil, salt and pepper. Place the tomatoes in a preheated 170-degree oven for 15 minutes.
3 Slice the onion into thin half rings.
4 Rinse the hearts, remove any blood, blood vessels and membranes and chop coarsely. Rinse and dry again.
5 Fry the hearts for 3 to 4 minutes in the olive oil in a frying pan that is very hot.
6 Add the onions and fry for another 3-4 minutes, stirring occasionally.
7 Add the butter, thyme sprigs, olives, salt and pepper.
8 Squeeze the garlic into the pan with the press. Stir everything in and remove from the heat.
9 Place the roast hearts in the dish alongside the roasted tomatoes. Bake for another 10 minutes at 170 degrees.
10 Take the dish out of the oven, allow it to stand for 5 minutes and serve. 
